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.
- Servings: 4
Source: Live Naturally Magazine
Ingredients
- baby red or yellow potatoes; scrubbed, dried, cut in half
- bunch large radishes; cut in half, save the tops
- fennel bulb; cut off end and top, slice in ½-inch slices, save the fronds
- medium onion, cut in half and then eighths
- Extra-virgin olive oil
- Salt and pepper
- sprigs fresh rosemary or fresh thyme
- Balsamic vinegar