Roasted veggies with a lemon brown butter

Ok guys I love side dishes, a lot; mostly because I like variety.  I’m one of those people who goes out to eat and orders three or four appetizers instead of a main dish because I want all the things.

With BBQ season in full force it often means potlucks, which often means bringing a side dish.  So, I’ve been trying to get creative with them lately.  I can get bored with the same old potato and pasta salads. Don’t get me wrong, I love potato and pasta salads, but it’s nice to try something a little new here and there; and this dish is perfect.

It’s still potatoes, but I mean who doesn’t love potatoes?  I don’t think I can trust you if you don’t like potatoes.  But the addition of radish and fennel, oh my! I’ve had roasted fennel many a times, but roasted radish; how did I not know this was a thing? I can’t believe it took me so long to find this out.  But now that I know, watch out – there will be roasted radish recipes flying at you all summer long.  Kidding, maybe just one more…

Roasted veggies with lemon brown butter

I originally found this recipe on The Kitchn, and was totally intrigued by it so I decided to play around. I made the recipe a few times with little tweaks and finally nailed it down just the way I wanted it.

It becomes rich, tangy, and a little sweet with a light spicy bite. Absolutely delicious.

YIELD – 4 servings as a side dish

INGREDIENTS

Lemon brown butter

  • 3 tbsp. of butter
  • Juice from one roasted lemon, see below for instructions
  • 1 tbsp. Dijon mustard
  • 2 tsp. maple syrup
  • 1/2 tsp. finely chopped dill fronds

Veggies

  • 1 pound baby potatoes (I used tri-colored), sliced in half
  • 1 cup of radishes, tops removed (larger ones sliced in half, smaller ones kept whole)
  • 1 cup fennel, bulb chopped into rectangles
  • 1 tbsp. olive oil
  • Salt and freshly ground black pepper
  • 1/2 tsp. of roughly chopped dill fronds to garnish

DIRECTIONS

  1. Preheat the oven to 400F. Toss the potatoes in the 1 tbsp. of olive oil, salt and pepper. Line a bake sheet with parchment paper and lay out the potatoes. Cut a lemon in half and put face down on a corner of the bake sheet. Bake for 20 minutes or until just starting to soften.
  2. Remove the potatoes and the lemon. Set the lemon aside for the sauce and add the radish and fennel to the potatoes and toss around.  Return to the oven and bake for another 12-15 minutes.
  3. In the meantime, heat the butter in a small saucepan over medium heat for about 5 minutes or until it melts and starts to turn brown (careful it doesn’t burn). Turn the heat off, squeeze the lemon in and add the maple syrup, Dijon mustard and dill fronds. Whisk until combined.
  4. Remove the veggies from the oven and toss until combined, sprinkle with dill fronds, season with salt and pepper to taste and serve.

 

Roasted potatoes, radish and fennel bulb

Roasted radish with lemon dill brown butter

Roasted veggies with fresh dill

Roasted potatoes, radish and fennel

Roasted potatoes with radish and fennel bulb

Roasted potatoes with radish and fennel

We had this dish last with salmon burgers and they were great together.  It will also go good with roasted chicken, BBQ’d steak, veggie burgers and more, it’s very versatile.

And if you feel like switching things up at all you can sub the dill for basil or mint.

Alright guys get cooking, seriously – you will thank me later.

Till the next recipe,

 

Kristen xo

 

Advertisements

6 thoughts on “Roasted veggies with a lemon brown butter

  1. Cathy says:

    I must admit that I’ve been sceptical of roasted radishes, but you’ve convinced me to try. I’m Pinning this recipe!

  2. crumbtopbaking says:

    I also get tired of the same BBQ sides over and over again. I usually make a side green salad, but lately I’ve been getting into more roasted veggies! This recipe sounds delicious!

Leave a Reply