So last year I started the Plant Paradox Diet. I don’t follow it religiously but I try for about 80% compliance so often my dishes have been with that in mind. This is one of those dishes. It’s a satisfying dish made with vegetables I once deemed not edible! I realized that roasting things tends to mellow them out and now I am a huge fan of fennel. I use it in salads, I roast it, I add it to soups… it’s a lovely flavor that gives a bit of complexity to an otherwise boring food situation. Toss your vegetables with this Tangy Vinaigrette and you have a winner.
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.
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
-
Heat the oven to 400 degrees
-
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.
-
For the radish we trimmed both ends and sliced, generally four pieces per radish. Add to the pan
-
Clean the leeks well and slice into thick rounds. Add to the pan with the fennel and radish.
-
Coat the vegetables with oil and season with salt and pepper.
-
Roast for approx 35 minutes. Remove from the oven. Remove vegetables to a serving dish and toss lightly with vinaigrette.
