You know what gets me on weeknights? Doing dishes. I mean, for reals, who ever wants to do dishes? Any person who finds it “meditative”, I suggest you learn the relaxing joys of drinking a glass of wine or chilling out to a Netflix show, because seriously, that’s just not right. I hate doing dishes on weeknights so much that I often try to ensure dinners can be made in one pan or pot, side dish and all. This roasted fennel & tomatoes recipe is a go-to for me because it’s healthy, I can make it with chicken in the pan or add a fillet of fish half way through, and bada-bing, dinner’s ready. With minimal dirty dishes.
My mom, who somehow both worked and took care of three whiny kids, shared my hatred of dishes. She would use paper plates most nights of the week, and while our now environmentally-friendly generation may gasp in horror, I can’t say I blame her. Plus it gave her more time with us. I, myself, have not used paper plates since college. But I will fully admit that there have been more than a few weeknights where a mountain dishes have piled up in the sink.
What I love about this roasted fennel recipe, aside from the minimal mess factor, is that it doesn’t really feel vegetable-y, but it’s still really good for you. That’s why I used it for this month’s contribution to JUS by Julie’s Happy & Healthy Body Plan. The toasty, caramelized quality that the fennel takes on (extra thanks to a teaspoon of added sugar) is something I crave on the reg. Plus, the cherry tomatoes brightly pop in your mouth like little flavor balloons. I also find this recipe a great way to make use of tomatoes that maybe aren’t the freshest or most flavorful because when you roast tomatoes down, it concentrates their flavor. Try this as a quick side dish for dinner, or even for a vegetarian lunch by adding chickpeas.
You can find the recipe here.