Lunch: Roasted Fennel; Asparagus; And Red Onions With Parmesan And Hard-Boiled Eggs

—Buzzfeed

Ingredients
2 large bulbs fennel, cored and cut in ½-inch wedges, lengthwise
Fennel Seed
2 medium red onions, peeled and cut in 8 wedges each
Red Onion
2 tsps canola oil, divided
¼ tsp kosher salt, divided
+ground pepper
1 ounce grated parmesan cheese
Unpublished
Fromagio Parmesan Grated Cheese
2 hard-boiled eggs men, use 3 eggs.
Ba Huan Chicken Eggs Type 1
Preparation
  1. Preheat the oven to 425°F and line two large; rimmed baking sheets with parchment paper. Add the fennel and onion wedges to one of the the baking sheets; drizzle with 1 teaspoon canola oil; and season with ⅛ teaspoon kosher salt and freshly ground pepper.
  2. Toss to evenly coat; and roast in the preheated oven until caramelized and soft; about 35-40 minutes. When the fennel and onion wedges have been roasting for about 20 minutes; put the asparagus on the second lined baking sheet; drizzle with the remaining teaspoon of canola oil; and season with the remaining ⅛ teaspoon kosher salt and freshly ground pepper.
  3. Toss to evenly coat; and roast on a second rack in the oven until cooked but still a little bit crispy; about 15-20 minutes. While the vegetables roast; prepare your hard-boiled eggs. Plate half of the roasted vegetables with the hard-boiled eggs and shaved Parmesan and eat. Let the leftover vegetables cool completely; then store them in an airtight container in the refrigerator.

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