After descending into a pit of election-related despair for a few long months, we have emerged winners! Thanks to a new job, fresh vegetables, a happier Hurricane, and a brand-new Beta fish named Squiggles, we’re looking on the brighter side of life.
In celebration of my folks’ 49th anniversary and my own 19th, we triumphantly harvested $12-worth of fennel, a priceless romanesco, baby carrots, French beans, and a few watermelon radishes for good measure. All of which went beautifully with a feast of filet, shrimp, and fish.
Fennel with Romanesco, Baby Carrots, Haricort Verts, and Radishes
6-8 baby carrots (peeled and halved or quartered into similar sizes as necessary)
3-4 fennel bulbs (thick stalks discarded and bulbs cut into halves or quarters and then thinly sliced)
4 watermelon radishes (treat them as you would carrots. Totally optional, btw.)
1 head of Romanesco (washed thoroughly to remove loopers and cut into florets)
1-2 cups haricort verts (stem ends removed, snap them half if you absolutely must)
4 cloves of garlic (or 2 shallots) peeled and minced
2-3 Tablespoons olive oil
1 Tablespoons white wine vinegar
1 Tablespoons white wine
1 Tablespoon Dijon mustard
¾ teaspoon salt, to taste
¼ teaspoon black pepper
- Put oven racks in upper and lower thirds of oven and preheat oven to 400 °F.
- In a small bowl whisk together the minced garlic or shallots with the olive oil, white wine vinegar, white wine, Dijon mustard, ½ teaspoon salt and ¼ teaspoon pepper.
- In a large mixing bowl, combine carrots, fennel, romanesco and haricort verts. (Or whatever vegetables your garden has decided to provide)
- Toss the vegetables with the prepared vinaigrette. Arrange vegetables on 2 cookie sheets.
- Cover pan with foil and roast vegetables for 15 minutes, swapping racks halfway through the cooking time.
- Uncover and roast, turning occasionally for 10 minutes.
- Switch pans and roast until vegetables are tender and browned, 8 to 10 minutes.
- Serve warm or at room temperature.