Fennel is a "funny" vegetable. People either love it, hate it, or don't know what to do with it. I am not a fan of the taste of licorice, but roasted fennel takes this vegetable to a whole new level. Mixed with balsamic vinegar, roasted fennel is a perfect side dish for a variety of plant-based meals.
Sometimes I eat this as is along with some roasted or pan-fried potatoes. Maybe it's like eating bird food, but everyone's body responds differently to what they consume. Combining side dishes for me sometimes is a meal in itself. Whatever you choose, you won't be disappointed.
It is important to only use the bulb. The stalk, like celery, is stringy and does not become edible quit like the bulb. Even when roasted, the stalks are chewy. Save the stalks for juicing, and use the bulbs for roasting. Fennel not only aides digestion, but is an important source for fiber and lowering cholesterol.
With only four ingredients, this is one of the easiest side dishes to make! Enjoy!
Roasted Balsamic Fennel
Cook Time: 35-45 minutes
2 fennel bulbs, sliced (white parts)
2 tbsp olive oil
1 tbsp balsamic vinegar
1/8 tsp salt
Preheat oven to 400 degrees. Wash and slice the fennel, removing the bottom root. Mix all of the ingredients in a bowl until well covered. Spread the fennel evenly on a baking sheet. Bake for 11 minutes, and then flip the fennel, baking for another 25-30 minutes.
If its too dry, add additional oil and/or balsamic. Adjust spices once finished if needed. Serve warm!
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Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com