We’re Cooking: Roasted Fennel


This simple side dish made the perfect addition to dinner the other evening. Roasting the fennel mellows the anise/licorice flavor just a bit, bringing out the natural sweetness of the veggie. Quick, fresh and delicious.


Roasted Fennel
2 bulbs fresh fennel
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 tablespoon Herbs de Provence
1 clove garlic, minced
Salt and pepper

Preheat the oven to 375 degrees.  Cut the fennel stalk and fronds from the fennel bulb and set aside for garnish, wash the fennel bulb then cut it in half, then in 4ths. Remove the outer leaves if necessary, if they don’t look appealing. Carefully cut the core out of the bottom. Separate the leaves and toss into a mixing bowl. Add the olive oil, vinegar, herbs, garlic and season with about 1/4 teaspoon of pepper and a half a teaspoon salt.  Stir to coat.  Lay a piece of aluminum foil out on a baking sheet. Pour the fennel into the center of the foil then wrap to fully cover. Place the baking sheet in the oven and roast for 20 minutes until the fennel is soft and slightly caramelized. Serve with a sprinkle of the reserved fronds.

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