Tasty Tangents

Food, life and other morsels

Easy side

Roasted fennel

Roasted fennel

I love fennel. Eaten raw and plain like celery, or sliced thin and tossed like a light salad topped with some shaved parmesan cheese. But last night we tried an easy recipe for roasted fennel. Just cut into quarter inch wedges and toss with olive oil, lemon juice, salt and pepper to coat. Then bake in a 500C oven on the bottom rack for 30 minutes, turning once. You get a delicious, nutritious and flavourful veggie. Yum!

3 Comments

  1. That fennel looks good enough to eat!

  2. What other vegetables can be done this simply? Carrots? Celery? Or will only fennel taste as good?

    • Just about any veggie can be roasted. Any kind of squash that has been peeled, carrots, yams or potatoes (maybe without the lemon), even cauliflower, though you have to be careful not to burn it since it roasts fairly quickly. Beets and other root veggies can also be roasted the same way, you just have to chop everything into relatively even pieces. I’ll have to try celery myself before I can tell you if that would work. :)