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Roasted Fennel and Radish with Leeks

This simple roasted side dish is tossed with a tangy vinaigrette. It's 100% Plant Paradox compliant and is a welcome change to any dinner menu.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Author Robin Corral

Ingredients

  • 3 Fennel Bulbs, Quartered Remove green stems
  • 1 Bunch Radishes, trimmed and sliced
  • 1/2 Leek, cleaned and sliced
  • 2 Tbsp Oil We generally use Avocado which stands up to the high heat of roasting.
  • Salt & Pepper to taste

Instructions

  1. Heat the oven to 400 degrees

  2. Remove the fennel fronds (you can reserve some of the delicate leaves as garnish) and slice off the base. Quarter each bulb and add to a large roasting pan.

  3. For the radish we trimmed both ends and sliced, generally four pieces per radish. Add to the pan

  4. Clean the leeks well and slice into thick rounds. Add to the pan with the fennel and radish.

  5. Coat the vegetables with oil and season with salt and pepper.

  6. Roast for approx 35 minutes. Remove from the oven. Remove vegetables to a serving dish and toss lightly with vinaigrette.