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Recipe: Roasted Fennel with Almonds (GF)

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Recently on the blog, I interviewed Holistic Health Coach, Jen Klainberg (you can listen in here LINK) and one of the many things we discussed was the importance of eating seasonally. Jen ran through a number of foods that are in season and she mentioned one veggie that I absolutely love but rarely make: fennel. I’m not sure why I don’t make fennel more…it’s wonderful and pairs nicely with red meat, poultry and fish, alike. Not to mention the fact that fennel is SUPER healthy, full of nutrients and antioxidants.

I decided to roast fennel, as it mellows its licorice-like flavor, then began experimenting with ingredients to jazz it up a bit. This combination of fennel, sliced almonds and Parmesan was outrageous!

Happy Spring and Buon Appetit!


Roasted Fennel with Almonds and Parmesan

2 medium fennel bulbs (remove tough outer layers and cut through the root into wedges. Reserve the fronds.)

2 Tbsp. Extra virgin olive oil

¼ c. Grated Parmesan cheese

¼ c. Slivered almonds

Pepper, to taste

Preheat the oven to 400 degrees. On a baking sheet, toss the fennel with the olive oil. Roast for approximately 10-12 minutes per side.. Top with Parmesan cheese, almonds and freshly ground black pepper. Cut the fennel fronds and garnish the platter with them. Drizzle with additional olive oil, if desired.

Serves 4.


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