Lemony Roasted Broccoli, Cauliflower and Fennel

2 crowns broccoli
2 heads cauliflower
1/2 cup caramelized onion
2 small or 1 large bulb fennel, sliced
6 cloves garlic, chopped
1/4 cup grape seed oil
1 tsp hot smoked paprika
1 tsp Diamond Crystal kosher salt
1/2 tsp cracked black pepper

Preheat oven to 425 degrees and place cooking rack in upper third of oven. Line a rimmed baking sheet with a silpat mat or parchment paper, set aside.

Remove the florets of broccoli and cauliflower and place on a tray in a single layer.

Distribute the chopped garlic, sliced fennel and caramelized onion evenly on the tray with the broccoli and cauliflower.

Evenly pour the grapeseed oil over the vegetables and sprinkle 1/2 of the spices on the vegetables.

Toss the vegetables to evenly coat with oil and spices, massaging while tossing. Sprinkle with other half of spices and repeat.

Roast in oven for 20 minutes. Removing to re-toss and rotate tray. Bake for another 15 minutes, or until vegetables are well roasted (not burned).

Remove from oven and squeeze lemon juice onto the vegetables and sprinkle with lemon zest. Toss one final time and serve.

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