Sometimes I’m depressed and want to just lean into it. I want to turn off the lights, open the family sized bag of salt and vinegar chips, and alternate bites with salted caramel ice cream. In the dark. Today, I want that.
I’m the type of sad right now that you cant fix. I’m unhappy with my life in general and the way its going (or not going to be exact), and I cant do nothin about it. When my mind is like this all I can really do is hunker down and wait for the storm to pass with a large 3 topping pizza. But I’m in the middle of this fucking Whole30 and I can’t have any depression-friendly food!
In all seriousness though, I eat very healthfully diet or no diet. I do break down for the junk food though when mentally I’m not feeling well. Which for me is a shitty idea because the shit food makes my brain worse. Shit. SO even though I’m mourning the loss off my family sized box of ravioli with butter, I’m sure my body and brain will thank me later for reaching for something a little more wholesome.
So if I can’t have cake, I can at least have some goddamn potatoes. Stretched out of course with some other root vegetables. This bake is seriously cozy, and I’d be lying if I said it didn’t make me feel a little better.
2 bundles radishes
1 waxy potato
5 slices lemon
1 large fennel, bulb and frawns
1/2 red onion
5 cloves garlic
1/4 tsp red pepper flakes
Listen folks, the last thing you need when your not feeling well is to get all would up and frustrated cooking some crazy complicated dinner. This one-tray-wonder is easy AF and will leave you with virtually no clean up if you wrap your sheet pan in aluminum foil. These roasted root veggies get tender and caramelized while the lemon slices transform into chewy, tangy candy bites. It’s a kick-ass side dish any day of the week, but tonight it’s all I need for the main dish.
Crank up your oven to 400° and get to work on your prep. Give your veg a good scrub and pat dry with a kitchen towel. De-tip and de-stem the radishes and turnips and cut them into uniform chunks. Actually the radishes I had on hand were super small so I didn’t even bother cutting them in half like I usually would. Cube up the potato the same size as the turnips. For the onion, cut your half in half. Yes, people that will give you 2 onion quarters. Just peel apart its layers and add ‘em to the mix. Now onto the fennel.
Fennel, if you’ve ever had it, is sharp and licoricey and gross raw (at least in my opinion). But when roasted it gets mild and sweet, trust me. Cut off the stalks from the bulb and set aside. Cut the bulb in half straight up and down and then in half again, then in half again. Yep, thats into eighths you math proteges. Then cut out the core from each wedge.
All the veggie pieces get spread out on the sheet pan in one even layer. BTW this is an easy recipe to double or triple but don’t you DARE just pile the added veg onto the same sheet pan. Crowded vegetables are suicidal vegetables. Just get yourself a second and third sheet pan and all will be right with the world.
Slice your lemon and tuck the slivers into the veg and nestle in some whole cloves of garlic. Normally when I roast garlic I’ll peel them first because I like how caramelized they get when they’re naked, but this is roasted at a high heat for a while so keep on the paper or they’ll burn. Toss it all with a liberal amount of olive oil, salt and pepper, and sprinkle on some red pepper flakes to taste.
Get it in the oven and for about 45 mins. Try to peel yourself off the couch every 15 mins or so to toss it around. It’ll be worth the effort. Keep in mind that everyones oven is different. We’re not looking for just cooked through veg here. We are taking it to the next level of caramelization. If they’re not brown, they’re not done. Heed my warning!
Remove the veg, squeeze your garlics out of their skins and top with the fennel frawns. P.S. the frawns are the little leafy bits that look like dill. These veggies are warm in your belly and make your heart full. If you can’t hit the drive through at the end of an extra hard day, give this veggie bake a try. It’s even better than fries dipped in frosty.*
*That is a blatant lie, nothing is as good as fries dipped in frosty.
- 2 bundles radishes
- 3 turnips
- 1 waxy potato
- 5 slices lemon
- 1 large fennel, bulb and frawns
- ½ red onion
- 5 cloves garlic
- ¼ tsp red pepper flakes
- Pre heat oven to 400°
- Give your veg a good scrub and pat dry with a kitchen towel
- De-tip and de-stem the radishes and turnips and cut them into uniform chunks
- Cube up the potato the same size as the turnips
- For the onion, cut into quarters and peel apart layers
- Cut off the stalks from the fennel bulb and set aside
- Cut the bulb in half straight up and down and then in half again, then in half again, then cut out the core from each wedge
- All the veggie pieces get spread out on the sheet pan in one even layer with the lemon slices and whole garlic cloves
- Toss it all with a liberal amount of olive oil, salt and pepper, and sprinkle on some red pepper flakes to taste
- Roast for about 45 mins, tossing every 15 mins
- Remove the veg, squeeze your garlics out of their skins, and top with the fennel frawns
- Serve hot or room temp