They are saying selection is the spice of life, and we couldn’t agree extra! Whereas we love reliable veggies like broccoli, carrots, and greens, fennel is a enjoyable, flavorful approach so as to add one thing new to the standard veggie rotation.
This completely roasted fennel is crispy, caramelized, subtly candy, and savory. YUM. We find it irresistible for a fast and flavorful aspect with pasta or tossed on high of pizza or salad! Simply 1 pan, 6 elements, and 25 minutes required. Let’s make fennel!
This recipe begins with slicing the fennel — chop off the stalks and fronds and slice out the cores. The stalks could be saved for making vegetable broth and the fronds add a licorice-y freshness to salads or pesto.
Then we’re left with the good things: the fennel bulb! When uncooked, fennel has a light licorice taste that, when roasted, turns into almost undetectable. What you get is straight-up candy, caramelized goodness!
Subsequent, it’s time to chop the fennel bulb. When you can roast fennel in quarters or wedges, you should strive it thinly sliced in case you haven’t but. It’s our favourite trick for bringing extra folks into the fennel lovers’ membership!
After slicing, we toss with olive oil, garlic powder, dried thyme, salt, and pepper for a easy herby, savory seasoning.
After roasting, the fennel turns into golden brown and crispy on the sides. YUM!
We hope you LOVE this roasted fennel! It’s:
Tender with crispy edges
Fast & straightforward
& Tastes somewhat like pepperoni!
It’s a easy aspect for pairing with different Italian-inspired recipes, together with our Crispy Baked Tofu with Italian Herbs, Creamy Vegetable Risotto (30 Minutes!), or Straightforward Lentil Meatballs (Vegan + GF).
Extra Easy Roasted Greens
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Servings 2 (Servings)
- 1 giant bulb fennel
- 1 Tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/4 tsp sea salt (plus extra to style)
- 1/4 tsp black pepper
Preheat the oven to 400 F (204 C) and line a big baking sheet with parchment paper. If making a bigger batch, use extra baking sheets.
Chop off and discard the fennel stalks and fronds (or save for making vegetable broth). Then slice the fennel bulb in half by way of the core and minimize out and discard the triangular core from every half. Thinly slice each halves of the fennel bulb — 1 giant bulb ought to yield ~2 ½ cups or 200 g sliced.
Add the sliced fennel to the parchment-lined baking sheet. Drizzle with olive oil and sprinkle with the remaining elements (garlic powder, thyme, salt, and black pepper). Toss to evenly coat and organize in a single layer.
Bake for quarter-hour, then toss, organize again in a single layer, and bake for an additional 5-10 minutes till golden brown on the sides and tender when pierced with a fork. Watch carefully close to the tip to keep away from burning.
Serving: 1 serving Energy: 95 Carbohydrates: 8.2 g Protein: 1.4 g Fats: 7 g Saturated Fats: 1 g Polyunsaturated Fats: 0.9 g Monounsaturated Fats: 5 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 345 mg Potassium: 429 mg Fiber: 3.3 g Sugar: 4 g Vitamin A: 162 IU Vitamin C: 12 mg Calcium: 56 mg Iron: 1.1 mg