We have to admit that fennel isn't exactly a mainstay in our Missouri kitchens, but it's so good and versatile that we really should reconsider how often we pick it up at the grocery store. If you haven't cooked with fennel before, don't be intimidated by its its licorice-y, anise aroma; it takes on a more complex and earthy flavor when cooked that is truly delicious.
This recipe for roasted fennel is a unique and healthy option that works great as a winter side dish or next to rich meat. Bonus points: it couldn't be easier to make.
- As many fennel bulbs as you'd like (one bulb is about one serving)
- Extra virgin olive oil
- Sneaky Greens Himalayan Pink Salt
- Sneaky Greens Organic Black Pepper
- Freshly grated Parmesan
- Panko crumbs
- Preheat your oven to 375 degrees.
- Prep your fennel by cutting the stems away from the bulbs and slicing the bulbs into 1/2 inch slices. Place the bulb slices in a greased baking dish or pan.
- Cut enough fennel fronds (the dill-like leaves) from the stems to use as garnish. Chop the fronds and set aside.
- Lightly sprinkle the fennel bulbs with extra virgin olive oil, Sneaky Greens Himalayan Pink Salt, Sneaky Greens Organic Black Pepper, Parmesan, and Panko crumbs.
- Cook the bulbs in the oven until they're golden brown on top, about 45 minutes.
- Garnish your fennel with the chopped fronds and enjoy!