I baked the fennel at 350F for 45 minutes and look! Golden goodness. I thought the fennel was delicious but sadly, I could not convert my husband. I told him, “Honey, if you don’t like fennel like this, you just don’t like fennel.”
Now that the world is cooling off outside here, the ground covered in frost every morning and even sometimes visited by snow, it is time to start roasting food. Roasting is one of my favourite methods of making food, flavours develop slowly, ingredients caramelize and get all bubbly. My first roasting recipe of the year? Giada’s Roasted Fennel with Parmesan from her show Everyday Italian on The Food Network.
The recipe calls for four four fennel bulbs but I only had one so that is what I used. I sliced it horizontally, placed the slices on a lightly oiled casserole dish and seasoned with salt and pepper. I had some good quality aged cheddar that I sprinkled on top as well as some Parmesan, then drizzled with olive oil.
For fennel fanatics, you have to try this recipe. It is simple and delicious! I served it with some roasted garlic chicken and potatoes with homemade bread.
True autumn comfort food. I give this recipe five out of five wooden spoons!