Roasted Fennel

Be Healthy.

Eat Fennel.

Be Brave.

Try something NEW.

I have been trying to get brave enough to try fennel for some time now. I know, not a major risk - but sometimes you just don't know if it will work out. Or if your family will eat it. I love licorice and was intrigued by this vegetable that supposedly tasted just like it. Guess what? It does!! And guess what else?? My family loved it. Well maybe not the 3 yr old as much as my husband - but it was a start. Like most things, I roasted it!

Roasted Fennel

Fennel bulb. Peel outer layer from bulb and discard.

Olive oil.

Salt.

Pepper.

Slice fennel bulb. Oil and season. Roast at 425 F for 15 - 20 min flipping half way through.

Enjoy

CC

Hot Potato

I have always wanted to try a purple potato! Doesn't it look brilliant next to the yellow and red? These were fun to cook and eat! If you need any tips on how to roast potatoes or veggies you can look here. Need a few other ideas for potatoes? Try here.

I have to say, the purple color wasn't as brilliant once the roasting was done, but they tasted great. If anyone tells you that a potato tastes like potato no matter it's color - just cook them up this trio. Some were buttery and some were sweet. Each bite was something different and exciting. This was a great side dish!

Enjoy

CC

Which potato is your favorite? Have you had purple potatoes??

Roasted Asparagus

Okay, I have heard that roasting asparagus is the BEST way to cook it. I have tried several times before to roast asparagus and even had it in a previous post but never understood what everyone was raving about! That was until I figured out why my roasted asparagus wasn't really roasted. It was still just steamed.

See, the key is to not crowd the asparagus. They need room around them otherwise they steam. Also, they need to be on a baking sheet. No other casserole or roasting dish will do. The caramelization just will not happen. These may be obvious to some, but it wasn't clear to me until tonight!

These were amazing!! I served them alongside my Chicken and Mushroom Hash. Once they got to the table we decided to sprinkle a little feta cheese on top. They were fantastic. Another great side dish.

Roasted Asparagus

Asparagus

Olive Oil

Salt
Pepper

Feta Cheese (optional)

Toss asparagus with a little olive oil, salt and pepper. Lay on a baking tray (do not crowd) and roast for approx 20 min in a hot oven. Sprinkle with Feta Cheese if you like when it gets to the table!

Enjoy

CC

Squashed Baby Potatoes

Recipe from Laura Calder



Okay, this may seem like a no brainer, but I have tried this recipe before and it didn't work. I think the trick is to buy the tiny baby potatoes. You need to boil them prior to squashing as well. I took the liberty of throwing in some garlic, rosemary and salt into the water while the potatoes were boiling away. Once tender I brought them out one at a time.

The next trick was to squash them with something heavy (not just a water glass). I used the bottom of my pot! Don't press too hard either or they will break apart. Just enough until you feel the skin break.

Then line them up on your baking tray and roast away!

They come out tender on the inside and crispy on the outside. Delicious. You could even try them with the juiciest pork chops ever!

Squashed Baby Potatoes

Baby Potatoes

Olive Oil

Garlic

Rosemary

1. Boil potatoes in a pot of salted water with a couple cloves of garlic and a couple sprigs of rosemary. When tender drain.

2. One at a time use a something heavy to press each one down until the skin breaks.

3. Toss in olive oil, salt, pepper and more rosemary.

4. Roast in a 400 F oven for approx 40 min.

Enjoy

CC

Roasted Carrots

Okay, so it is not rocket science by any means, but I have a really hard time coming up with different side dishes. There is of course the usual - rice, salad, raw veggies and dip, and my all time go to - corn! So I thought maybe I would start a category for just side dishes and maybe someone (including myself) can find some inspiration here.

I am not a fan of cooked veggies. Well, of course the ones that need to be cooked (potatoes and corn) but otherwise I'd rather have them all raw. I started realizing that it wasn't necessarily the cooked vegetables I didn't like but the way it was prepared. I am trying to discover new ways and branch out to serve them more often.

This is everything you will need to roast your carrots. Easy. In fact, this is all you need to roast any vegetable. Salt, Pepper, Garlic, an herb (I used thyme), an acid (I used an orange) and olive oil.

Boil your carrots for 10 minutes or so. Don't skip this step - they won't caramelize as well. I am still searching for the best pan to roast in to get the best caramelization. When the carrots come out of the water quickly toss with olive oil, orange juice, salt, pepper, garlic and thyme. Pop it into a hot oven for anywhere from 30 - 50 min. I usually just cook it as long as the protein is in the oven.

Enjoy

CC