This is another well-loved recipe from Alison Roman's DINING IN.
This is a great side dish for Alison Roman's Lemon Paprika Chicken or the One-Pot Lemon & Date Chicken.
Ingredients:
1 large fennel bulb, halved lengthwise
1 bunch of carrots, preferably smaller and with the tops
1 bunch of scallions, halved crosswise
5 tbsp. olive oil
kosher salt and freshly ground black pepper
2 tbsp. fresh lemon juice, plus more as needed
1 cup cilantro, tender stems and leaves
3 oz. feta cheese, sliced into 1/8-inch thick slabs
1/4 cup pistachios, toasted and chopped
FIRST: Preheat the oven to 425 degrees. Slice half the fennel into 1/2-inch thick wedges and place them on a rimmed baking sheet. If you have carrots with tops, set the tops aside. No need to peel the carrots; scrub all the carrots and place half on the baking sheet with the fennel. Add half the scallions and toss with 3 tbsp. of the olive oil. Season with salt and pepper.
THEN: Roast, tossing occasionally, until the carrots and fennel are browned and the scallions begin to char -- 20 - 25 minutes.
MEANWHILE: Thinly slice the remaining carrots and fennel lengthwise and place them in a large bowl. Thinly slice the remaining scallions on a strong bias and add to the bowl of veggies.
THEN: Once the roasted veggies have cooled, add them to the bowl of raw veggies. Toss with the lemon juice, cilantro, and some chopped carrot tops, if you have them.
FINALLY: Season with salt and pepper, more lemon juice, and drizzle with the remaining 2 tbsp. of olive oil. Top with feta and pistachios.
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