Servings: Makes 6 servings.
Ingredients
2 leeks, white part only, cut into 1/2-inch slices
1 pound red daikon, cut into 1/2-inch wedges
1 pound potatoes, cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil
1 teaspoon rosemary chopped
Preparation
Preheat oven to 450°F. Combine leeks, red daikon, and potatoes in large roasting pan. Drizzle with 2 tablespoons oil. Sprinkle with rosemary and sea salt, and toss to coat thoroughly.
Place roasting pan (uncovered) in oven, and roast until vegetables are just tender and slightly browned, about 35 minutes.
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