Wednesday, September 12

Roasted Green Veggies with Crispy Shallots




I’ve always liked vegetables, even as a kid, and am a firm believer that they can be very delicious if handled properly. We’ve been eating a ton of salads this summer, since the produce is so fresh that it’s really best eaten raw (and because it’s too hot to spend any more time over the stove), but with fall approaching I need to change it up a little. These roasted green veggies with crispy shallots is a super versatile recipe that can be whipped up in just a few minutes. I love the crispy mini-onion ring shallots on top, which add a ton of flavor and flair to an otherwise normal roasted vegetable dish. I used asparagus and broccolini since that’s what looked best at the market, but the same preparation could be used with whatever is in season – just make sure to adjust the cooking time so that all the vegetables remain al dente.


Roasted Green Veggies with Crispy Shallots:

  • Heat 1/3 c. canola oil in a small skillet until very hot but not smoking.
  • Add in 3 finely sliced shallots, separated into individual rings, and fry for 2 minutes, or until golden.*
  • Remove shallots from oil and set aside. Let oil cool in the pan.**
  • Arrange 8 oz. trimmed broccolini on a large baking sheet and toss with some of the shallot-infused oil.
  • Roast in a 400F oven for 5 minutes, then remove and quickly toss in 2 bunches of trimmed asparagus, salt, pepper, and a little more oil, if necessary.
  • Place back in the oven for 10 minutes, or until the vegetables are crisp tender.
  • Remove from the oven and quickly toss in the crispy shallots and zest of one lemon.
  • Divide onto plates and serve.

Serves four (side dish)
*Don't overcrowd the pan or the shallots won't get crispy and will stick together. You might need to add and remove the shallots in a few batches.
**Whole process can be done a few hours in advance.