Roasted Potatoes, Fennel & Radishes with Lemon Brown Butter Sauce

1 pound Red Dog Farm huckleberry gold potatoes
Olive oil
Flaky salt and freshly ground black pepper
1 large to two small daikon radishes
1 bulb Red Dog Farm fennel
1/4 cup unsalted butter
1/2 lemon, juiced (about 1 1/2 tablespoons)
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
Fresh mint leaves or dill fronds, to garnish

Heat the oven to 450°F. Dice the potatoes and toss with 1/2 tablespoon olive oil in a large bowl, as well as a generous pinch of salt and pepper. Spread the potatoes on a large baking sheet and bake for 10 minutes or until barely tender.

Meanwhile, peel and dice the radish(es). Trim off the top and bottom of the fennel bulb and slice in half lengthwise, then quarter each half and cut the quarters into pieces about 1-inch-wide. Toss the fennel pieces and radishes in the bowl with another 1/2 tablespoon of olive oil and salt and pepper.

When the potatoes are just beginning to get tender, spread the radishes and fennel on the baking sheet and toss to combine. Return the vegetables to the oven and roast for an additional 10 to 15 minutes or until the fennel and radishes are tender and juicy but not yet soft.

While they are roasting, heat the butter in a small saucepan over medium heat for 4 to 6 minutes or until it melts and then browns. Remove from the heat and carefully whisk in the lemon juice, mustard, and maple syrup. When the vegetables are done, toss with the sauce and spread on a platter or in a bowl and garnish with mint or dill leaves. Serve immediately.