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Roasted Fennel

February 14, 2011

I know: again with the roasting! Again with the vegetables!! But there’s a method to my madness: roasting really brings out the true flavor of the vegetable, concentrating it and allowing it to stand alone. Fennel is a vegetable I’ve been using a lot lately–it’s in a lot of Ina recipes and it’s in season: a double whammy! Also known as anise, it has a great licoricey flavor that’s really quite subtle (I’m a proud licorice hater and I love fennel). I’m adding this to my repertoire for sure…so perfectly salty, sweet, and unique.


Roasted Fennel


  • 2 fennel bulbs
  • olive oil
  • salt
  • pepper
  1. Preheat the oven to 400 degrees.
  2. Cut the top and bottom off of each fennel bulb. Cut in half lengthwise and cut each half into 1/2 inch slices with the grain of the fennel (the core helps the slices stay intact). Toss in a baking dish with a drizzle of olive oil, salt, and pepper. Roast for 40 minutes, until the pieces are tender and lightly browned.
One Comment leave one →
  1. Evelyn Haaheim permalink
    March 3, 2011 2:45 pm

    Wot, fennel still?
    When are you going to try a recipe for chocolate quinoa cake?!

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