Meatless Monday: Roasted Fennel and Carrots

There are some vegetables that just shout farmers market or CSA to me. Mustard Greens. Garlic Scapes. Kohlrabi. Fennel.

I know, I know – fennel isn’t JUST from farmers markets and CSAs, but that’s literally the only time I ever end up getting it, meaning I hardly ever know what to do with it. Last year, I ended up keeping the fennel raw and preparing a Tomato, Fennel and Avocado Salad. It was good, but B didn’t like it that much – he didn’t like the texture of the fennel raw so I ended up eating most of his salad. (#winning!)

This year, week 9 of our Fresh Fork farm share came and once again we were faced with another bulb of fennel. I was determined to prepare it differently, in a way even B would enjoy. Enter, roasted fennel and carrots. Oh. Em. Gee. I may be overreacting, or just a little too excited, but I am super in love with preparing fennel this way. Even B tried it and liked it! The fennel softens and the strong anise-type flavor softens somewhat. I can’t wait to make this again!

Roasted Fennel & Carrots - i crashed the web

Roasted Fennel & Carrots

Here’s what you need:

  • One fennel bulb (without the stalks, but save the fronds), chopped into 1/2 inch slices
  • four large carrots, peeled and sliced into 1 to 1 1/2 inch chunks
  • 1 Tablespoon olive oil
  • 1/2 tsp fennel seeds
  • 1 clove garlic, minced
  • salt and pepper, to taste

Here’s what you do:

  1. Preheat oven to 425.
  2. Toss sliced fennel and carrots with olive oil.
  3. Place fennel and carrots in a small casserole dish. Toss with fennel seeds and add minced garlic, salt and pepper. Bake in preheated oven for 30-35 minutes, or until carrots and fennel are tender.
  4. For added fennel taste, save the fronds and sprinkle 1-2 tsp. of the leaves on top.
  5. Enjoy! Makes 2 side dishes or one large vegetarian main dish. For a vegetarian main dish, serve with a protein-rich grain like freekeh or quinoa, and/or a side of beans like lentils. Yum!
Roasted Fennel and Carrots - i crashed the web

fresh out of the oven!

Some questions for you:

  • What food or ingredient do you think of when you think of CSAs or farmers markets?
  • Do you enjoy fennel? How do you eat it – raw or cooked?
  • Do you eat your friend/significant other/child/roommate’s food if they don’t like it? I’m not judging!

Spicy Black Bean Burgers

You may have noticed I’ve been on a veggie burger and vegetable-kick lately. I have have been looking for new recipes for my meat-loving husband to try and challenging myself to find the occasional meatless (or semi-meatless) recipe for him and I to enjoy! Don’t get me wrong – I’m not becoming a vegetarian (far from it), but am trying to learn to cook veggies in ways that I don’t normally try to. And these burgers take the cake – they’re B’s favorite vegetarian thing I’ve made this year so far.

homemade spicy black bean burgers

Spicy Black Bean Burgers (adapted from Eat Live Run)

Here’s what you need:

  • 2 cans of black beans, drained and rinsed
  • 2 jalapeno peppers
  • 3 garlic cloves
  • 2 tbsp flaxseed meal
  • ½ medium red onion
  • 1 tbsp cumin
  • ½ fresh tomato, diced
  • ½ c panko breadcrumbs
  • ½ c canned corn

Here’s what you do:

  1. Chop jalapenos in half and remove seeds. 
  2. Add de-seeded jalapeno and garlic cloves to a food processor and mince finely. 
  3. Add chopped onion to food processor and continue to dice.
  4. Add one of the cans of beans and flaxseed to the food processor and combine with jalapeno and garlic mixture.
  5. Add cumin and mix until the mixture is has a texture that is similar to that of an oatmeal cookie.
  6. Using a spatula, stir in panko bread crumbs and mix well. 
  7. Stir in chopped tomato, canned corn and remaining can of beans. 
  8. Form mixture into small burger patties. Mine made about 10 patties.
  9. OPTIONAL PRE-COOKING STEP: Pop in the freezer for a little while to help patties harden. This isn’t necessary but definitely helps the texture since the patties are very mushy and crumbly when they cook. Since they made 10 patties, I made mine over the weekend and froze them ahead of time and only took out 4 to cook the evening of (2 for B, 1 for me for dinner and 1 for me for lunch the next day).
  10. Spray a pan with nonstick cooking spray and heat on medium. Fry black bean burgers on each side: if fresh, 5 min per side will do, if frozen you will want to cook longer, 10 min on each side or until completely defrosted and crusty and golden on each side.
  11. Enjoy how you like your burgers! I enjoyed mine with avocado and sriracha on an English muffin.

For me the recipe made 10 medium size burgers.

blackbeanburgerfrozen

Make ahead and freeze! I wrapped mine in plastic wrap and foil and put in tupperware.

black bean burger patties

burgers before cooking

black bean burger meal

How I ate my burger – with a side salad, cooked spinach and topped with avocado and sriracha