Roasted Fennel is an easy and delicious staple for healthy eating, and can be added to a variety of salads and meals, or simply enjoyed as a side dish!
Ingredients
1.25lbsfennel bulb(about 2 bulbs)
2tbspolive oil*
1/2tspsalt
1/4tspblack pepper
Instructions
Preheat the oven to 400F.
Cut the bottom and tops off each fennel bulb. Save the scraps for vegetable stock, or discard.
Prop the bulb up on its flat bottom side that you just cut, then cut straight down in 1/4" thick slices (see photo if necessary).
Place the pieces into a bowl, then toss with the olive oil, salt, and pepper.
Scrape the fennel out onto a sheet pan, including any leftover oil in the bowl, and spread in a single layer.
Roast for 30 minutes, until tender and slightly golden on the edges.
Flip all the pieces over, and roast for another 10 minutes, to caramelize further. Serve and enjoy!
Notes
*Use any high heat cooking fat that you enjoy here. For more flavor, try duck fat, lard, or even tallow. Or try avocado oil.Selecting fennel at the store: Look for fresh and perky fronds on the stalks, and bright white bulbs. The bulbs will start to become brown and discolored as they age, so try to avoid any brown bulbs. Also avoid any bulbs that feel soft or look shriveled at all.Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: Freeze in an airtight container for up to 3 months. To thaw, leave in the fridge overnight.Reheating: The microwave or the oven are fine options. For the microwave, reheat in 30 second intervals until warmed through. For the oven, try 300F for 10 minutes, until warmed through.