Roasted Fennel

Roasted Fennel

Roasted Fennel

Roasted Fennel

 Why in the world have I never cooked fennel until today???  I have a huge fennel plant that has been growing in my garden for at LEAST 3 years and have never used it other than to cut the pretty, wispy greens from it to garnish my St. Joseph’s day salmon.  Over the years, I have started to like the licorice flavors in some different herbs such as Thai basil and anise.  They are not over powering like what I remember licorice candy being as a kid.  Always said I hated licorice.  My local grocery store had fresh fennel bulbs in the produce department the other day, so I thought I would give it a chance! BAM!!!  It is a new favorite!!!  I decided to just do something simple with it so I could really just get the fennel flavor and determine whether or not we would like it…I have found that roasting anything with simply some olive oil, salt and pepper is the best way to just get the true flavor of any vegetable… Oh my gosh!!!… We LOVED the fennel!!!  I will definitely cook this again and try some different recipes with fennel!  As I always say…  hope you enjoy it as much as we did!

 Ingredients List:

Olive oil spray

2 – fennel bulbs

Olive oil

Kosher Salt

Coarse ground black pepper

Red pepper flakes

Preheat your oven to 400 degrees.  Cover a baking sheet with aluminum foil and spray it with the no stick.  Trim the hard bottom piece off of the root end of the fennel bulbs, leaving just enough to hold the bulb together.  Trim the tops (the green part )of the bulbs as well.  Cut them in half from top to bottom.  Turn them cut side down and cut them into thick slices.  Place them on the baking sheet. Drizzle them with olive oil and season with the salt and pepper.  Turn them, making sure they are coated with the oil and seasonings.  Give them just a slight sprinkle of the red pepper flakes.  Put them in the preheated oven and cook them for about 30 -35 minutes or until tender with a slight char on the edges.

 Serve and Enjoy!!!

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