And we’re back! Thought I’d be sharing this recipe sooner (it’s truly one of the best on-the-fly things I’ve ever made. Will be repeating this over. and over.) however, I got caught up playing PharmVille for the past few days. Not the kind with virtual cows either. Here is my Pharmacology Song: “Drugs drugs drugzzzzz….*sleeping*”
Moving on, let’s eat.
Roasted Fennel with Broccoli and Cauliflower
2 heads of broccoli (chopped, rinsed, you know the drill)
1/2 head of cauliflower (same deal as the broccoli)
2 heads of fennel, sliced thinly
3-5 chopped red potatoes
Dressing: Juice from 1 lemon+3 or 4 tablespoons store-bought basil pesto
Capers (those little delightful cactus bud things, you’ll probably find them next to the canned artichokes in the italian section) I used the whole bottle but it wasn’t a huge bottle and I love capers so you can add however much you want.
Preheat the oven to 425 degrees F. Combine all vegetables in a roasting pan and drizzle with olive oil, salt and pepper. *I roasted the potatoes with the fennel in one pan and the broccoli/cauliflower in another because I was making a lot for Thanksgiving, but if you’re making a smaller amount all on one pan is ok I’d think. Only thing to watch out for is how big the potato pieces are since they will take the longest to roast. Bigger pieces=roast them separately with the fennel.
Roast the cauliflower/broccoli for 10-25 minutes till tender but not over-done. The potatoes/fennel will probably take about same-to-20-minutes more depending on the sizes.
After everything’s roasted combine the vegetables and toss in the pesto/lemon dressing, followed by the rinsed/drained capers. Season with more pepper to taste.