Roasted Fennel

Let me start by saying, I've never liked fennel.  If you're unfamiliar with it, it's a flowering plant series in the carrot family and it's highly aromatic.  I just copied that from Wikipedia.  Anyhoo, the herb tastes and smells like black licorice, which I can't stand (any if you like that, you are a unicorn). However, the bulb of the plant, once it's roasted, is... wait for it... friggin' delicious!  That was an exciting "wait for it" moment, wasn't it?  Perhaps the highlight of your day?

ANYHOO, we were at a restaurant in Brooklyn once that served roasted fennel as an appetizer, and I've been thinking about it ever since.  I finally passed it at the grocery store, spontaneously bought it, and roasted it last night with no real plan in mind.  We were eating taco pizza, in fact, and Carson and I ended up smothering avocado and roasted fennel on top of ours.  It's so versatile, and really be a good side or topper for anything!  Once it slowly cooks in the oven, the vegetable softens and mellows and tastes earthy and caramelized and delicious.  Try it!

Roasted Fennel

Serves 2

Printable Recipe

1 fennel plant, bulb halved and sliced into pieces

Extra virgin olive oil

Balsamic vinegar (or glaze)

Salt and pepper

Preheat oven to 400 degrees.  Place fennel on a baking sheet and drizzle with olive oil and balsamic (I used glaze).  Sprinkle with salt and pepper, and use hands to toss to make sure it's all evenly coated.  Roast for 30 minutes.