Lemon butter roasted potatoes, radishes and leeks

Radishes are rich in vitamins E, A, C, B6 and K, plus fiber, zinc, potassium, copper, calcium, iron, phosphorus, magnesium and manganese. 

Ingredients

1 pound new potatoes, cut into quarters
1 tablespoons canola oil, divided
1/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 clove garlic, minced
2 teaspoons chopped fresh rosemary
1 pound radishes, tops and bottoms removed, cut into quarters
1 1/2 cups roughly chopped leeks
1/4 cup unsalted butter
1 1/2 tablespoons lemon juice
3/4 teaspoon spicy brown mustard
1 teaspoon pure maple syrup

Directions

1. Preheat oven to 450 F. Line a baking sheet with aluminum foil. 
2. In a large bowl, toss potatoes with 1/2 tablespoon oil, 1/16 teaspoon salt, 1/8 teaspoon black pepper, garlic and rosemary. Spread on prepared baking sheet. Bake for 10 minutes or until potatoes are just starting to become tender. 
3. In the large bowl, toss radishes and leeks with remaining oil, salt and black pepper. Add to just-tender potatoes and bake for 10 to 15 minutes. (Radishes should be tender and juicy but not soft.) 
4. In a small saucepan, melt butter over medium heat. When butter starts to brown, remove from heat and slowly whisk in lemon juice. Then whisk in mustard and maple syrup. Drizzle over roasted vegetables. 
5. Serve warm! 

Makes 4 servings   
Carb choices per serving: 1 1/2 
*Option not included in nutrition facts

Print recipe card