Roasted Fennel. Or, How Not to Be Bested by a Bulb

Ok, I did it. I admitted defeat. It was an exhausting inner struggle and finally I decided that I was the lesser in this battle and the sooner I accepted that, the better. So the garden won, and I gave up and hired a local guy to show my overgrown, weed-infested front yard who’s boss because I clearly could not be bothered was not up for the task. And I feel much improved. And it looks better than it has in years. Sometimes you have to admit defeat. Much like I also did the other night when I couldn’t stop munching on graham crackers with honey….I knew it was PMS….so I went with the flow (ha ha ha…see what I did there?) and caved in to the Borg hormones because I knew resisting was futile. TMI? Bad Star Trek jokes? Sorry….well, we’re all friends here, right?

Well one thing I did not let defeat me was my lack of interest in fennel. I’ve avoided it for years thinking who wants to eat a vegetable that tastes like black licorice? WRONG! It was reminiscent of celery but with a deeper flavour, sweeter, and it was wonderful! No licorice taste….ok maybe the merest hint, but it was so subtle. Cut in quarters, drizzled with olive oil sprinkled with coarse salt and pepper and roasted until tender with crispy bits. It was fantastic. We even persuaded Evan to try some and he replied with “Not bad”, but politely declined any further bites. More for us! Fennel will definitely be on the menu more often.

Roasted Fennel

2-3 fennel bulbs, trimmed of stalks and greens, and cut in quarters
Olive oil
Coarse salt and cracked pepper

Drizzle fennel with olive oil and a splash of balsamic if you like. Sprinkle with sea salt and cracked pepper. Roast at 400° until tender and edges are crispy. About 15-20 min.

5 thoughts on “Roasted Fennel. Or, How Not to Be Bested by a Bulb

  1. I have never thought of roasting fennel, though now that you mention it I cannot see why I haven’t. I always seem to end up caramelizing it stovetop, but I suspect that the results from roasting are probably much nicer – and certainly easier. I think I have a fennel bulb hiding in my fridge – I might add it to the veggies roasting with chicken tonight.

    And you’ve reminded me to visit my garden. I have no hope of showing it who’s boss, but maybe it will let me pretend I have some say in things.

    • Fennel is a new one for me, so I’m interested in your stovetop method….(admittedly more work than roasting, it’s true, but variety is good!). By the way, I just love the name of your blog; Inherit the Spoon has a lovely feel to it.

      • lately we’ve been on to the recipe from Plenty for caramelized fennel … it works pretty well. But last night I roasted it with chicken and potatoes and onions, and I might never go back 😉

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