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This roasted fennel is easy to make and simply delicious. Roasted fennel tastes great as a side dish or can be added to a salad or a pasta dish for texture and flavor. Never tried fennel before and want to see if you like it? You can half all ingredients in this recipe for less servings. Check out this link from the website Kitchen Stories to see how to cut and prepare fennel.

Ingredients:

  • 2 Fennel Bulbs
  • 2 Tbsp olive oil (can add more if needed)
  • 2 Tsp balsamic vinegar (can add to taste)
  • Salt and pepper to taste
Main Ingredient(s): Fennel

Steps:

  • Preheat oven to 400°F.
  • Remove stalks from washed bulbs, halve lengthwise, then cut into 1-inch thick wedges.
  • Place fennel wedges in a bowl and toss with 1 – 2 Tbsp olive oil, just enough to coat them.
  • Sprinkle with balsamic vinegar, salt and pepper.
  • Line a roasting pan or baking dish with aluminum foil (brush foil with oil, if desired). Arrange fennel wedges on pan and roast for 30 minutes or until wedges are cooked through and beginning to caramelize at the edges.
3 heads of fennel
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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: June 15, 2021