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.