They say variety is the spice of life, and we couldn’t agree more! While we love reliable vegetables like broccoli, carrots, and collard greens, fennel is a fun, tasty way to add something new to the usual veggie rotation.
These perfectly roasted fennel are crispy, caramelized, subtly sweet and delicious. YUM We love it for a quick and tasty side with pasta or pizza or tossed on top of a salad! only 1 pan, 6 ingredientsAnd 25 minutes Necessary let’s make fennel!
This recipe starts with chopped fennel – Cut off the stems and fronds And Core out pieces. The stems can be preserved to make vegetable broth, and the fronds add a licorice-y freshness to salads or pesto.
Then we’re left with the good stuff: fennel bulbs! When raw, fennel has a mild licorice flavor that is almost undetectable when roasted. Straight up what you can get Sweet, caramelized goodness!
Next, it’s time to cut the fennel bulbs. You can roast fennel in quarters or wedges, you of course try thinly sliced If you haven’t yet. This is our favorite trick to get more people into the fennel lovers club!
After slicing, we toss with olive oil, garlic powder, dried thyme, salt and pepper. Simple herbs, delicious spices.
After roasting it becomes fennel Golden brown And Crisp on the edges. YUM!
We hope you like these fried fennel! This is:
Tender with crispy edges
Fast and easy
& tastes a little like pepperoni!
It’s an easy side to pair with other Italian-inspired recipes, including our Crispy Baked Tofu with Italian Herbs, Creamy Vegetable Risotto (30 minutes!), or Easy Lentil Meatballs (Vegan + GF).
More Easy Roasted Vegetables
Let us know if you try this recipe! Leave a comment, rate and don’t forget to @ tag a photominimalistbaker on Instagram. Cheers, friends!
serving 2 (Environment)
- 1 big bulb fennel
- 1 table spoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon Sea salt (more to taste)
- 1/4 teaspoon Bell pepper
Preheat the oven to 400 F (204 C) and line a large baking sheet with parchment paper. If making a larger batch, use more baking sheets.
Chop and discard the fennel stalks and fronds (or save for making vegetable stock). Then cut the fennel bulb in half with the core and discard the triangular core from each half. Thinly slice both halves of the fennel bulb – 1 large bulb should yield ~2 ½ cups or 200g slices.
Add chopped fennel to parchment-lined baking sheet. Drizzle with olive oil and sprinkle with remaining ingredients (garlic powder, thyme, salt and black pepper). Toss to coat evenly and arrange in a single layer.
Bake for 15 minutes, then toss, arrange in a single layer and bake for another 5-10 minutes until golden brown on the edges and tender when pierced with a fork. Watch closely near the end to avoid burning.
Best served warm with other Italian-inspired recipes or with pasta, salad or pizza. Not freezer friendly.
Worship: 1 bhajana Calories: 95 Sugars: 8.2 g Protein: 1.4 g Fat: 7 g Saturated Fat: 1 g Polyunsaturated Fats: 0.9 g Monounsaturated fats: 5 g Trans fats: 0 g 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