Lavender-Honey Roasted Apples and Beets (with Bonus Leftover Recipe!)
I’ve been growing lavender for months and have heretofore been a bit perplexed about how to cook with it. I think it might work in scones or biscuits, but I haven’t tried that yet. Maybe infused oils? (I welcome your suggestions if you have ideas for its use.) I know it should be cooked with some balance of light sweetness, but the last thing you want is for your food to taste like perfume. I ended up throwing it into this roasted concoction on a whim, and it was lovely. It filled my entire apartment with wonderful, earthy smells–nothing perfumey about them. This makes a great side dish.
I had plenty of leftovers, so I turned them into a frittata with gorgonzola the next day. Bonus leftover recipe below!
Lavender-Honey Roasted Apples and Beets
3 golden beets, peeled and chopped into chunks
2 apples, chopped into chunks
1 onion, peeled and chopped into chunks
1 c. hazelnuts
3-4 sprigs lavender
2 tbsp. honey
1/2 tsp. nutmeg
1/2 tsp. chili powder
salt and pepper
Preheat oven to 425 degrees.
Combine veggies and nuts in a baking pan with herbs and spices. Drizzle the olive oil and honey over the entire thing and mix thoroughly. Place in the oven until the beets are soft, about 35 minutes.
Roasted Veggie Frittata
salt and pepper
1/2 c. milk
leftover roasted veggies
2 oz. gorgonzola
Preheat the oven to 350 degrees.
Warm a few tablespoons of olive oil in an oven-safe pan over medium heat. Add the leftover veggies and lightly warm. You don’t want to cook them, just bring up their internal temperature (assuming they’ve been sitting in the fridge overnight and you are making leftover magic).
In a small bowl, beat the eggs, milk, and salt, and pepper until thoroughly combined. Pour over the veggies in the pan and let cook gently. Don’t stir.
When the bottom looks as if it’s solidifying, add the crumbled gorgonzola. Put the entire pan in the oven and let it cook for about 25 minutes or so, until the eggs are set.