Spring has officially hit the Northeast of the US, and I cannot get enough. I spent two whole days outdoors in my garden getting it ready for planting and drinking it all in – the air, the sun, the warmth, the daylight – it felt delicious and nourishing for my soul.
Spring is a quick season for vegetables. They always seem to fade away as fast as they come into play. You know the stars – asparagus, artichokes, garlic scapes, greens – eventually get crowded out by juicy ripe tomatoes, yellow and green summer squash, and shiny black eggplant.
But for right now, I am in the moment, in spring. I made this Roasted Fennel and Asparagus with New Potatoes and it was delicious paired with grilled lemon herb chicken. A simple spring meal after a hard day’s work in the garden.
The vegetables may change by season, but the technique does not! Roasting vegetables brings out flavor and sweetness to any vegetable.
2 large fennel bulbs, cored and cut into large slices
2 bunches thin asparagus, tough ends removed
1 pound new potatoes, cut in half
2 cloves garlic, pressed or minced
1/4 cup extra virgin olive oil
1/2 teaspoon coarse salt
1/2 teaspoon pepper
2 teaspoons minced fresh thyme
1/4 cup grated Parmesan, optional
- Preheat oven to 425 degrees F.
- On one or two baking sheets, arrange the fennel and potatoes in a single layer. Toss with olive oil, salt, pepper, and garlic. Place in the oven and roast for 20 minutes.
- Take the pans out of the oven and add the asparagus. Carefully toss with the other vegetables and place back in the oven. Continue roasting for another 20-30 minutes or until the vegetables are getting brown and soft. Remove from the oven and sprinkle with thyme and parmesan if you like. Serve immediately.