Roasted Radish & Fennel 茴香烤樱桃萝卜

Radish curry paired with radish leaves spiced rice can be such a warm and satisfying dinner in the chilly nights of spring time. However, when I run out of time, curry with rice is definitely not my game to play in the kitchen.

How about putting the red-globe radish under the roast-radar? Does that save time? Yes, in my opinion, it is fuss-free cooking as I do not have to be behind a stove - stir a pot of curry and watch over another pot of simmering rice. All I have to do is to prep (rinse, cut, slice) the ingredients, and by then, 80% of the work has been done.

Raw radish, crisp and refreshing, might be piquant and peppery for some of you; but roasted radish is THE complete-makeover - sweet and juicy!

Roasted Red Globe Radish and Fennel
2 bunch of red radish, about 12 globes, each globe quartered (from bigger globe) or half (from smaller globes)
1 fennel bulb, thinly sliced (keep the fronds for garnish)
Pinch(es) of sea salt and ground black pepper
1tbsp olive oil/canola oil to toss and coat, before roasting
1-2 tbsp extra-virgin olive oil and lemon/citrus juice as dressing
Fennel fronds and/or fresh cilantro herb as garnish (adds fresh herb accent to the roast)

Directions: Preheat oven 400F. Prepare the radish, fennel on a tray and toss with olive oil, salt and pepper. Roast for 30-40 mins till radish are cooked/done. At the halfway mark (about 15th-20th min into roasting), remove the tray from oven, move the radish and fennel around to ensure even roasting, then load into oven again and continue to roast for the remaining 15-20mins. After roasting, dress with extra-virgin olive oil and squeeze of lemon juice. Garnish with fresh herbs.

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