Monday, November 14, 2011

Roasted Veggie Noms

I love vegetables, and one of my favorite things about fall cooking is working with lots of root vegetables. So behold, the root vegetables:

Aww. Look at that little lonely carrot.

As I was reading last month's issue of Vegetarian Times, I saw a roasted vegetable recipe that called for fennel. Suddenly, fennel sounded really good, which was super weird because I've had fennel before and I thought it was kind of "meh". But, since I'm on a veggie kick now, I decided I would try roasting the fennel to see how that would come out. My previous attempts were all sauteed.

I didn't use the recipe in VT, I just roasted the vegetables like I always do: a touch of olive oil and kosher salt, then finished off with some good balsamic vinegar. I also went crazy with the vegetables I had (note to self: stick to boiling turnips. They get kind of weird and crunchy went you roast them).

Anywho, I LOVED the roasted fennel. It tamed its anise-like flavor and became really sweet (in a good way). When mixed with the potatoes, onions, and cauliflower, the whole dish had a nice balance to it. I wanted to find a celery root to stick in here (since they're another root I'd like to try), but although I've seen them around town before, they're not here now. Maybe some other time? Also, I threw a carrot in there. I don't know why and it was only one carrot. Didn't really add much to the dish, lol (hence the lonely carrot in the above photo!). Feel free to add a carrot or two though, if you'd like!

Roasted Vegetables with Fennel:
1/2 a head of cauliflower, broken into florets
1 fennel bulb, end and top remove, thinly sliced
1/2 lb. baby potatoes (about 12), halved
1 yellow onion, thinly sliced
5 cloves of garlic, smashed
1 Tb. olive oil
1/4 tsp. kosher salt
a few pinches black pepper
Preheat oven to 400F.

1. In a large bowl, toss together the cauliflower florets, fennel slices, baby potatoes, onion slices, garlic.
2. Drizzle the veggies with the olive oil, sprinkle with salt and pepper, and toss to coat.
3. Turn veggies out onto a large baking sheet that has been lined with parchment paper and roast at 400 for about 45-1 hour, or until the veggies are golden brown, soft in the middle, and crispy on the edges. I would give them a good stir every once in awhile, and rotate your pan if your oven is the devil, like mine is.

This recipe serves four as a side dish or two as a main dish.  For a main dish (half the recipe, and not including the single carrot!) you get 114 calories, 3.9 grams of fat, 3.9 grams of fiber, 3.1 grams of protein, and about half of your daily Vitamin C. Surprisingly, fennel and potatoes have a good amount of that vitamin in them.

See, there is literally one piece of carrot in there! Bwahaha!

Oh, and those purple things are potatoes. I bought a bunch of mixed colored ones to make it a little more interesting, but it pretty much wound up monochrome anyway! I meant to make a chickpea-orzo pilaf to go along with this, but I just wound up eating it for dinner all by itself. I know I'll be roasting more veggies in the future, so maybe I'll just save it until then. Lol.

Best way to serve leftovers? Warm. In a tortilla. With a hummus. Yeah. Roasted vegetable hummus wrap.
Have a great day!

1 comment:

Anonymous said...

I love roasted veggies with hummus!!! I should have some roasted root veggies sometime this weekend. :) I can't wait to make root vegetable soup soon, it's so good!