CITRUS-OIL-MARINATED SPRING VEGETABLES
The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.
Provided by Rachel Gurjar
Categories Spring Bean Asparagus Green Bean Lemon Orange Olive Oil Garlic Thyme Rosemary Lunch Mother's Day Appetizer snack Brunch Peanut Free Wheat/Gluten-Free Vegetarian Vegan Vegetable
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Cook fava beans in a large pot of generously salted boiling water until pale green and tender and skins look swollen, about 5 minutes. Using a slotted spoon, transfer beans to a large bowl of ice water. Let cool completely, about 2 minutes. Remove from ice bath with slotted spoon and peel outer layer from fava beans; set aside.
- Combine asparagus, edamame, and green beans in the same pot of boiling water and cook until bright green and slightly tender, about 3 minutes. Using slotted spoon, transfer to ice bath and let sit until cold, about 10 minutes.
- Using a vegetable peeler, remove zest from lemons, leaving as much white pith behind as possible. Cut lemons in half and squeeze juice though your hand or fine-mesh sieve into a small bowl. Remove peel from orange with peeler; set fruit aside for another use (or eat!)
- Heat oil in a medium saucepan over medium until shimmering, about 5 minutes, then remove from heat. Add garlic and let sizzle until fragrant, about 30 seconds. Stir in lemon and orange zest, thyme sprigs, rosemary sprigs, salt, fennel seeds, red pepper flakes, and sugar. Let cool completely, about 30 minutes.
- Drain vegetables, discarding any remaining ice cubes, and add to infused room-temperature oil along with lemon juice; stir to combine. Transfer vegetables and oil to a 1½-qt. glass jar; cover and chill at least 4 hours before serving. Do ahead: Vegetables can be marinated up to 6 days ahead. Keep chilled.
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Huraira Majed
[email protected]This dish was a hit with my family. The vegetables were roasted to perfection and the citrus oil marinade added a delicious flavor.
Oliver Vilca
[email protected]I loved the combination of flavors in this dish. The citrus oil marinade was perfect for the roasted vegetables.
Milon Sk
[email protected]This recipe was easy to follow and the vegetables turned out great. I will definitely be making this again.
Valeria Sandez
[email protected]Delicious! The citrus oil marinade really made the vegetables flavorful. I will definitely be making this again.
Nickolas Benner
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the sweet and tangy flavor of the vegetables, and they ate them all up. I'm definitely going to be making this again.
Gemus
[email protected]I'm always looking for new recipes that are healthy and delicious. This recipe fits the bill perfectly. The vegetables are roasted to perfection, and the citrus oil marinade adds a bright and flavorful touch. I will definitely be making this again.
Hakku Sam
[email protected]This recipe is a great way to use up leftover vegetables. I had some broccoli, carrots, and zucchini that I needed to use up, and this recipe was the perfect solution. The vegetables turned out delicious, and I felt good about using up food that woul
Moumin Othman
[email protected]I'm not a big fan of vegetables, but this recipe changed my mind. The citrus oil marinade makes the vegetables so flavorful and juicy, and the roasting brings out their natural sweetness. I will definitely be making this again.
Sajid Mahmood
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the sweet and tangy flavor of the vegetables, and they ate them all up. I'm definitely going to be making this again.
Farhat Bano
[email protected]I'm always looking for new recipes that are healthy and delicious. This recipe fits the bill perfectly. The vegetables are roasted to perfection, and the citrus oil marinade adds a bright and flavorful touch. I will definitely be making this again.
Gulzar warraich
[email protected]This recipe is a great way to use up leftover vegetables. I had some broccoli, carrots, and zucchini that I needed to use up, and this recipe was the perfect solution. The vegetables turned out delicious, and I felt good about using up food that woul
Nalwoga Prossy
[email protected]I was looking for a new way to prepare spring vegetables, and this recipe fit the bill perfectly. The citrus oil marinade gives the vegetables a wonderful flavor, and the roasting brings out their natural sweetness. I will definitely be making this a
Patricia Nkuna
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too. I usually serve it with rice or quinoa.
Sahzad Gujjer
[email protected]I love the simplicity of this recipe. It's easy to throw together, and the results are always delicious. I've made it with a variety of vegetables, and it always turns out great.
Noel shamangonze
[email protected]I'm not usually a fan of roasted vegetables, but this recipe changed my mind. The citrus oil marinade makes them so flavorful and juicy. I will definitely be making this again.
Pobtro sen
[email protected]This recipe is a winner! The citrus oil marinade adds a bright and refreshing flavor to the vegetables, and the roasting brings out their natural sweetness. I served this dish as a side with grilled chicken, and it was a hit with the whole family.