We LOVE the colors and textures in this dish (and the flavors, of course). It’s a hearty, versatile vegetarian option — or vegan, if you skip the hunks of cheese — and makes an elegant lunch alongside a bowl of soup or a tartine. It plays well with meat and fish, too, if you’re feeling carnivorous! We’ve served it with trout and branzino, roasted whole (tuck the fish in with the citrus/fennel/shallots and roast ’em together), and it’s wonderful with grilled or pan-roasted wild Pacific salmon, too. It would be fantastic with grilled pork chops or as a side for a pork rib roast, if you’re cooking for a crowd.
3 large sprigs rosemary, leaves removed and stems discarded
Salt and black pepper
10 raw Brussels sprouts (about 1 cup total, once shaved)
5 large leaves Swiss chard
2 cups cooked beluga lentils
Feta or manouri cheese (optional)
Shave the fennel, shallots, two lemons and four tangerines very finely on a mandoline (find our favorite one in the shop). Slice the citrus over a bowl (so you can collect the juices!) and pick out any seeds.
In a cast iron or heavy roasting pan, toss the sliced fennel, shallots, citrus (and any juices) and with olive oil, rosemary, salt and pepper. Squeeze the juice from the leftover citrus nubs over it all. Cut the remaining lemon and tangerines in half and tuck them into the roasting pan, cut side down. Roast at 400°F until everything is nicely caramelized. Keep a close eye on the pan, once things start to take color, and give a stir if things are starting to brown unevenly. (But don’t over-stir, or it won’t caramelize!) You want some nice toasty bits here, but not burnt. (Scroll down for before and after pics…though we let some of the citrus get a wee bit too toasty in the second set of images, so aim for a notch less caramelized than that, will ya?)
Shave Brussels sprouts as thinly as possible on a mandoline. Slice chard into thin (⅛-inch thick) ribbons. Remove the pan from the oven, remove cut citrus, and stir the contents of the pan to loosen anything that’s stuck to the bottom. Add the lentils, Brussels sprouts and chard, drizzle with a bit more olive oil, squeeze the roasted citrus halves over top, and toss well to incorporate. Taste and season with olive oil and salt as needed. Stud some hunks of feta or manouri into it, if you’d like.