I didn't think it was possible, but I made a side dish that completely overshadowed a top-notch ribeye steak. Honestly. Allow about an hour for prep and cooking. What a wonderful, unique, winter side dish to liven up a plate of .... well, whatever. Chicken, beef, pork -- this goes with anything.
Fennel has a faint black licorice scent and the texture of celery. If you've never had it, try it. You'll probably like it. Trust me.
Ingredients:
1 lb. of carrots (I used whole, multi-colored mini carrots, sliced lengthwise)
1 large fennel bulb, cut into wedges/chunks
1 red onion, cut into quarters and sliced
2 small blood oranges, thinly sliced
1/4 cup olive oil
2 teaspoons dried cilantro
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
Handful of chopped fresh basil
Preparation:
- Preheat oven to 375.
- Cut all of your vegetables, oranges and herbs.
- In a large bowl, combine carrots, onion, fennel and orange slices. In a separate bowl, stir together oil, cilantro, cumin, salt and pepper -- drizzle over vegetables in bowl and carefully mix to coat.
- Cover a baking sheet with parchment paper and spread vegetable mix into a single layer on the sheet.
Cook & Serve:
Roast about 45 minutes, until vegetables are tender. Pick up the parchment paper and slide the veggies into a bowl. Sprinkle with basil and toss gently before serving.
A Little Backstory:
There's something very sweet about guys who say "I don't cook well, but I'll be your sous chef." Two problems with that, however. One, I'm a planner and organizer, so I'll chop and mix everything I can ahead of time. Two, I'm not a perfectionist (no, really), but I do enjoy having some things done in particular ways. Like, slice the carrots lengthwise so they make even halves ... no, not so one half is paper thin and the other is chunky THEY WILL ROAST SO VERY UNEVENLY WHAT ARE YOU A MONSTER. Recipes like this have plenty of chopping and slicing to share with others. IF you can take a deep breath and let go of some efficiency and control. Wine helps.
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