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Roasted Fennel

Normally fennel tastes like a cross between celery, cabbage, and licorice. Roasting, however, brings out an entirely new flavor – as if pine nuts decided to join the party. And if you enjoy raw fennel, I recommend roasting some just for the fun of it.

2 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced
Olive oil
Balsamic vinegar
Preheat oven to 400°F.
Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with parchment paper or aluminum foil. Lay out piece of fennel and roast for 15-20 minutes until the fennel is cooked through and beginning to caramelize.

Serves 4

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