If you read this blog, you know that I don’t like fennel. In fact, it is on the banned list of foods in my house, but this is the second time I got a bulb of fennel in the CSA. Last week I gave it to my neighbor. This week I decided to be daring and roast it.
Roasting usually brings out the sweetness of the vegetable, so I bet it would at least mellow the licorice flavor. I won my bet! I am going to admit right here right now that I am actually eating roasted fennel as I type this. Yes, me! I can’t believe it either. I am surprised because when I was cutting it, the black licorice smell almost threw me over the edge. But, lo and behold! The roasted fennel is a winner. Who would have thought?
1 fennel bulb *
Cut the fennel fronds and then slice the fennel. Toss with a small amount of olive oil and season with salt. Turn out onto a baking sheet and roast at 425 for 25 to 30 minutes until nice and browned. Enjoy!