Roasted Fennel

by Anne Maxfield on December 19, 2013

Accidental Locavore FennelFor someone who normally dislikes anise and licorice, the Accidental Locavore is a huge fan of fennel. When there was fresh fennel as part of the CSA , I grabbed a couple of heads, not really knowing what I would do with them. Since I was home alone with the last of Gabriel Rucker’s great rabbit sausage, I thought that something simple with the fennel would be a nice accompaniment. Easily multiplied, this fed one. Make a batch for a holiday side dish, it can just go in the oven unattended.

  • 1 fennel bulb, sliced ¼” thick across the bulb
  • Olive oil
  • Salt and pepper (I used Maldon salt for this)
  • ¼ cup grated Parmesan cheese (optional)

Accidental Locavore Roasted FennelPreheat the oven to 375°. Lightly grease an oven-proof dish with olive oil. Add the sliced fennel. Sprinkle with a little more olive oil, salt and pepper. Toss to combine. Top with the parmesan cheese. Bake for 30-35 minutes until the cheese is golden brown and the fennel is cooked through and soft.

My verdict:  Super easy and delicious! I added the Parmesan, but really didn’t need it because the fennel was so fresh and tasty. It was a nice combination with the rabbit sausage and lentils, making a great fall or winter dinner.

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