Tasty Tangents

Easy side

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!

March 5th, 2009 | Tags: fennel, recipe | Category: Recipes | 3 comments

3 comments to Easy side

• Dan Brown

  March 6th, 2009 at 11:38 am

  That fennel looks good enough to eat!

• Jason

  March 6th, 2009 at 1:31 pm

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

• Amanda

  March 6th, 2009 at 8:53 pm

  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.

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