Quick and easy roasted fennel recipe. Sliced fennel roasted in olive oil and balsamic vinegar.
Fennel is a wonderfully versatile vegetable. It resembles a peeled onion bulb that someone has squeezed between their hands so it’s no longer round, with a green celery-like stalk and dill-like fronds.
It has the cool crunch of celery with a strong note of licorice when you bite into it. It’s sliced nice and thin and served in a salad with parmesan, delicious and filling in a cheese gratin, and absolutely delicious fried.
Fried fennel caramelizes on the edges and loses its crispiness. The liquorice notes that were so pronounced in the raw state of fennel leave only a hint when roasted. Even people who flee from licorice (like my dad) easily enjoy fennel when it’s warm and toasted.
This simple dish of roasted fennel with olive oil and balsamic vinegar is perfect with roast chicken, fish or seafood.
Fried fennel
ingredients
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2 fennel light bulbsStems trimmed, onions halved lengthwise and sliced lengthwise into 1-inch wedges
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2 tablespoon extra virgin olive oil or more to taste
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2 teaspoon (or more) Balsamic vinegar or more to taste
method
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Toss the fennel slices with olive oil and balsamic vinegar:
Preheat the oven to 205°C. Place the fennel slices in a bowl and toss them with 1 to 2 tablespoons olive oil, just enough to cover them. Sprinkle with balsamic vinegar, again just enough to coat.
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Fry fennel:
Line a skillet or casserole dish with Silpat or aluminum foil brushed with olive oil. Arrange the fennel slices in the pan and roast at 205°C (400°F) for 40 minutes or until the fennel slices are tender and beginning to caramelize around the edges.
| nutritional information (per serving) | |
|---|---|
| 75 | calories |
| 7g | Fat |
| 4g | carbohydrates |
| 1g | protein |
