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If you like Caesar salad, like real Caesar salad with plenty of anchovies and garlic, then this is the salad for you. Because this salad is packed with sturdy, zippy chicories, like endive and radicchio, it won’t wilt quickly and can actually benefit from sitting in the dressing a bit to mellow out.
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Kelli Foster
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This Roasted Fennel Breakfast Hash is simple and delicious. Baby redskin potatoes roast with fennel and onions and is served topped with a poached (or fried) egg. Yields 6 servings in about an hour.
And breakfast usually consists of some sort of hash that we can put an egg on top of. Recently I whipped up this simple sheet pan hash. As you’ll soon see, this hash is incredibly easy, as any oven-roasted hash should be, and if you’ve never had the pleasure of experiencing roasted fennel- you’re in for a treat. The fennel softens yet a slight crunch remains. The edges caramelize and the licorice flavor mellows out so just a hint remains. It’s utterly scrumptious.
Tossed with tender roasted potatoes, Parmesan cheese, chopped fresh parsley and fennel fronds, topped with a poached or fried egg!
On a rimmed baking sheet, add 2 pounds diced redskin potatoes, 1 diced medium yellow onion and 1 fennel bulb that has been diced.
Drizzle with 2-1/2 tablespoons avocado oil and season with 1 teaspoon kosher salt, 1 teaspoon paprika, 3/4 teaspoon garlic powder and lots of freshly ground black pepper.
Using a spatula, stir and toss to combine.
Evenly spread the potato and fennel mixture out and slide onto the middle rack of your preheated and roast for 30 to 35 minutes. Or until the potatoes are fork tender and the fennel is soft with a little texture remaining.
Sprinkle with 1/4 cup freshly grated parmesan cheese, 1 tablespoon each minced fresh parsley and fennel frond.
Toss one last time to combine.
With the oven turned off, slide the pan back in to keep warm and work on poaching or frying the eggs.
Serve spoonfuls of the roasted fennel breakfast hash onto plates and top with your choice of egg. Season the egg with a little salt and pepper and extra mince parsley and fennel fronds.
Immediately break into the egg so the yolk can cascade down and overtop of the hash.
Serve with buttered toast and prepare to fall in love.
Enjoy! And if you give this Roasted Fennel Breakfast Hash recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
This Roasted Fennel Breakfast Hash is simple and delicious. Baby redskin potatoes roast with fennel and onions and is served topped with a poached (or fried) egg. Yields 6 servings in about an hour.
Preheat your oven to 400℉ (or 200℃).
On a rimmed baking sheet, add 2 pounds diced redskin potatoes, 1 diced medium yellow onion and 1 fennel bulb that has been diced.
Evenly spread the potato and fennel mixture out and slide onto the middle rack of your preheated and roast for 30 to 35 minutes. Or until the potatoes are fork tender and the fennel is soft with a little texture remaining.
Sprinkle with 1/4 cup freshly grated parmesan cheese, 1 tablespoon each minced fresh parsley and fennel frond. Toss one last time to combine.
Serve the hash onto plates and top with a poached or fried egg, salt and pepper and extra parsley and fennel fronds.
Serving: 1serving, Calories: 259kcal, Carbohydrates: 30g, Protein: 10g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 167mg, Sodium: 572mg, Potassium: 955mg, Fiber: 4g, Sugar: 4g, Vitamin A: 424IU, Vitamin C: 21mg, Calcium: 102mg, Iron: 2mg
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Laurie McNamara
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I like to think of this as more of a formula. It’s designed to work with any and all root vegetables, and you can mix and match them to your liking. So grab whatever you’re in the mood for, whatever looks best at the farmers market, or whatever you currently have in your kitchen — be it carrots, parsnips, sweet potatoes, beets, turnips, or rutabagas.
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Sheela Prakash
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Kayla Hoang is a freelance recipe developer, writer, and baker. She is a graduate of Johnson and Wales University’s 4-year Baking and Pastry program and has training from Alain Ducasse’s Ecole Nationale Supérieure de Pâtisserie in Yssingeaux, France. Her love of food comes from her parents and their Bangladeshi and Vietnamese roots. In her free time, she can usually be found in the kitchen waiting for a fresh batch of cookies to come out of the oven or taking on a new baking project.
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Kayla Hoang
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Amelia is a Filipino-American food and travel writer, food stylist, recipe developer, and video host based in Brooklyn, NY. She graduated from the Institute of Culinary Education and worked in kitchens under Jean-Georges Vongerichten at ABC Kitchen and Nougatine at Jean-Georges. She is a former contributing food editor at Bon Appétit Magazine and former Senior Recipe Editor at thekitchn.com. Her recipes have been published by Food52, Bon Appetit, Washington Post and more.
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Amelia Rampe
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Glazed carrots are a classic side dish that will never go out of style. This simple recipe comes together in 20 minutes or less and delivers a sweet and savory vegetable that pairs well with just about anything, from your weeknight chicken to your Thanksgiving turkey.
These glazed carrots are a simple, three-ingredient (not including salt, pepper, and water) affair. You’ll need the following:
Making glazed carrots is super simple and only requires two steps (after you peel and cut them).
Glazed carrots are a versatile side dish. Here are a few of our favorite mains to pair with them.
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Sheela Prakash
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