Springtime is here and guess what that means? Tasty spring vegetables. I love fresh fava beans but they’re always such a pain to cook because you have to shell them twice most of the time. I was thrilled when the BF made these fava beans because that means I can eat, but not do any of the work required to make them. He also cooked up some tender carrots and drizzled them with lemon and olive oil — delicious.

For my celebration of spring dish, I made brussel sprouts hash, which is faster and to make than just regular brussel sprouts. I just cut the brussel sprouts into 1/4″ slices, not caring if they fell apart. This part takes longer than if you just halve them, but it makes them easier to cook. I threw the brussel sprouts in with some diced onions that were already cooked and tender in a pan and just cooked them on medium low until they’re all tender.

I also cooked a simple carrots and shallots dish inspired by one of Bittman’s blog posts. This was easy schmeasy: just shallots, carrots, some olive oil, and salt to taste.

For a gut-filler I roasted some fingerling potatoes. Roasting potatoes always takes a long time if you just roast raw potatoes, so I just cut these in halves, boiled them till tender, then tossed them with olive oil, rosemary, and thyme, a bit of black pepper, and threw them all in a roasting pan with a quartered onion for about 20-30 minutes. You can leave the onion out, but I love roasted onion so I thought I’d take advantage of the oven being on and throw them in too.

While we were waiting for the food to roast, we munched on an asparagus artichoke I had steamed earlier. I love asparagus, but it always seems like so much work for so little pay-off even though steaming doesn’t really count as that much work.