I could just eat roasted fennel as a stand alone side dish, but it's also really delicious in my Fennel Cranberry Pear Quinoa Salad. This roasting formula works for most root and bulb veggies, so experiment and use creatively.
2 bulbs organic fennel, sliced about 1/2 inch thick
1 Tbsp organic extra virgin olive oil
sea salt and pepper to taste
Toss fennel in a bit of olive oil, salt and pepper to coat. Roast at 400° F for about 40 minutes or until mostly tender (fennel remains slightly firm when roasted).
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