ROASTED FENNEL AND MUSHROOM SALAD WITH RADISHES

Roasted Fennel and Mushroom Salad With Radishes image

Provided by TxGriffLover

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

2 fennel bulbs, about 1 1/2 pounds, bulbs quartered, cored and cut crosswise into 1/2-inch thick slices, reserving 1
20 ounces cremini mushrooms, trimmed, cleaned and cut into quarters if large
3 tablespoons extra virgin olive oil
table salt & ground black pepper
1/4 teaspoon sugar
1 tablespoon lemon, juice of
1 teaspoon Dijon mustard
4 -6 radishes, cut in half and sliced thin, about 3/4 cup

Steps:

Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss fennel and mushrooms with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer fennel and mushrooms to sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes (do not stir during roasting).
Meanwhile, whisk remaining tablespoon oil, lemon juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in now-empty bowl.
Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in radishes and reserved fennel fronds, transfer to serving platter, and serve.

Nutrition Facts : Calories 160.5, Fat 10.5, SaturatedFat 1.4, Sodium 85.3, Carbohydrate 15.2, Fiber 4.6, Sugar 2.9, Protein 5.1