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Fennel is one of those vegetables that I never really grew up eating or experimented with. In fact, I really hadn’t tried it at all until I started keto. Once I tried it though, I was really in love. It’s one of those vegetables, like many, that tastes really different cooked than raw, so you can use different flavours depending on what you’re pairing it with. It goes great sliced in a salad, or one of my absolute favourite ways is roasted. If the licorice smell of fennel puts you off, you’ll probably love this recipe for Garlic Roasted Fennel which gets rid of a lot of that licorice smell/taste.
Fennel has great flavour on its own and doesn’t need much added, so this Garlic Roasted Fennel I’ve kept very simple with just a few ingredients that complement the fennel well. It also makes it a great side with lots of different proteins, but I especially love fennel with chicken and fish.
Garlic Roasted Fennel
Ingredients
- 2 fennel bulbs, cut into 8 wedges each
- ½ cup extra virgin olive oil
- 2 tsp garlic paste
- salt
- pepper
- lemon wedges, to serve
Instructions
- Heat oven to 200°C. Trim fennel tops and bottom. Cut fennel bulb into slices/bulbs and place on a baking tray with baking paper.
- Mix together olive oil and minced garlic. Pour over fennel and spread over. Season with salt and pepper.
- Roast for 40 minutes or until fennel is caramelised and tender. Serve with lemon wedges to squeeze over.
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