Here are quick recipes, photos, and monologues for all the stuff I didn’t take complete pictures of. Here’s the whipped cream- I was going to make clotted cream, but the thought of leaving a dish of heavy cream in the oven overnight made me […]
Holiday food is really heavy. It’s all cookies, bread, roast beef- you know, the good things in life. The holidays are also really time consuming. Between family, shopping, and decorating (also the good things in life), you don’t have much to yourself. So, logically, you need to make these lemon roasted vegetables. They’re healthy, easy, and quick- so you’ll live long enough to enjoy many, many more holidays! That took a dark turn. Kind of like America last year. I’ve been making these vegetables for years! Okay, two years. But in my defense, two years is a long time for me. I’m young and sprightly, which is what my mom tells me every time she asks me to put away the groceries. My mom also really likes these vegetables- which the seal of approval I require on all my recipes!
2 fennel bulbs
2 red onions
1 lb asparagus
Start by preheating the oven to 375 F. That’s my magic temperature for roasting vegetables. Although, I do dream about one day getting an oven that goes up to 900 degrees. Slice up the fennel,
and core it- I didn’t know that you had to remove the core until about 6 months ago. Oops. Fennel is a great winter vegetable! I remember the first time I cooked with fennel. I sauteed it with swiss cheese, sliced Braeburn apples, and rainbow chard. Those were the days. It was good! I’d definitely recommend it. If I ever get my hands on rainbow chard again, I’ll post it. Where has all the chard gone?! I haven’t seen any in forever- not even last winter.
Throw the fennel into a roasting pan. I’ve named this one Mercurio. I was in my Shakespeare phase. Mercurio and I go back to last Thanksgiving- I roasted my first turkey in him! Since then, we’ve made chicken, bread, salmon, and too many vegetables to count. I love Mercurio.
Snap the asparagus- just grab it at the end, and snap it off- it’ll break naturally. It’s really not a precise science! Neither is cooking. That’s why I’m not a very good baker- I cook by feel. If I feel like I should add a tablespoon of baking soda or a squeeze of lemon to a cake, I’m going to do it! There’ve been some disasters.
Slice the asparagus in half,
and throw it in with the fennel.
Now peel and cut the red onions into chunks. They’re purple onions, and you know it. Throw those in, too,
and then pour on some olive oil, and season them with salt and pepper to taste.
You can jazz these up with any spices, herbs, mixes, or sauce you want- think of this recipe as a gateway drug to billions of combinations. That took another dark turn. I need to work on my Christmas spirit.
Slice up the lemons,
and lay them on top. You can spend 10 minutes trying to organize them symmetrically, but that would kind of take away from the quick and easy part.
Roast these for 30 minutes- the vegetables will be soft, lemony, and flavorful!