Photo Credit: Aaron Colussi

Fire-Roasted Fennel, Radishes and Potatoes

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Roasting radishes? Absolutely. You may never again think of radishes as just something to toss in salad. Choose large radishes with healthy green tops.

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fire roasted fennel radish and potato

Fire-Roasted Fennel, Radishes and Potatoes

Roasting radishes? Absolutely. You may never again think of radishes as just something to toss in salad. Choose large radishes with healthy green tops.
Course: Entree
Keyword: fennel, fire-roasted, gluten-free, paleo, potato, radishes, vegan, vegetarian
Servings: 4
Calories: 363
Author: Kimberly Lord Stewart

Equipment

  • Perforated grill pan or cast-iron skillet

Ingredients

  • 8 baby red or yellow potatoes; scrubbed, dried, cut in half
  • 1 bunch large radishes; cut in half, save the tops
  • 1 fennel bulb; cut off end and top, slice in ½-inch slices, save the fronds
  • 1 medium onion, cut in half and then eighths
  • Extra-virgin olive oil
  • Salt and pepper
  • 3 sprigs fresh rosemary or fresh thyme
  • Balsamic vinegar

Instructions

  • Heat grill to high heat (400°).
  • Place potatoes and radishes in separate bowls. Place fennel and onion in a bowl. Sprinkle each bowl with a generous splash of olive oil; season with salt and pepper.
  • Place potatoes in grill pan. Cook for 15 minutes; toss frequently to grill evenly.
  • Lower heat to 375°. Add onions, fennel and herb sprigs. Cook 20 minutes; give vegetables a good stir every few minutes.
  • Add radishes; grill 10 minutes.
  • Wash radish tops (they are notoriously dirty), and dry well. Chop into a rough salad. Add fennel fronds, if available. Set aside.
  • Place vegetables on a platter. Top with radish-fennel greens. Sprinkle with olive oil and balsamic vinegar, and season with salt and pepper.

Nutrition

Calories: 363kcal | Carbohydrates: 76g | Protein: 9g | Fat: 4g | Sodium: 641mg | Fiber: 10g | Sugar: 6g
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