Fennel is a wonderfully versatile vegetable. It looks like a peeled onion bulb that has grown a mohawk out the top! It has a similar crunch to celery, but the sweet note of licorice (LICORICE HATERS DON'T RUN JUST YET! When roasted it loses that distinct flavour and tastes sweet and inviting)
Prep your fennel buy cutting the fronds off and slicing them thinly. They can be used later as garnish! This will add freshness and some crunchy factor to your dish.
- Cut the bulb lengthwise in half, then each half into 3 (lengthwise too).
- Place in a bowl and generously drizzle with oil, salt & pepper (you can also use a squeeze of lemon too)
- Line a baking dish with baking paper. Arrange your fennel wedges on the pan and roast them at 200°C for 35 minutes or until the fennel wedges are cooked through and beginning to caramelize at the edges.
- *You can make this even more epic by adding some parmesan to the roasting pan for the last 5 mins!