High heat turns this vegetable into an even better version of itself.
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21 Comments
Thanks for the recipe. This is the first time I have used a Fennel. It took me a long time to get used to its special taste. Your recipe and the demonstration convinced me to make it today. It turned out very tasty.
It's really good raw, cored, and cut into julienne, and mixed with apples done the same way in a salad.
Why would you use vegetable oil?
Veg oil 😏
Why you should roast fennel: because you have it in the fridge …. 😅😂😂
When you add water and wrap it in foil, you’re steaming, not roasting, aren’t you? I thought roasting was a dry heat method
Made these last night. Fantastic flavor and texture. Wife loved them, I thought the orange dressing was a bit too orangey. I'm going to try a different vinaigrette next time, but it was a great change from the usual roasted broccoli.
There was time for another corny pun
Its deeeelicious! I slice, layer and roast with like slices of sweet onion and Courtland apple. A bit of evoo. OMG. Let it lightly caramelize.
Why did you use vegetable oil on the fennel instead of olive oil?
My favorite pizza ever was handmade ma n pa place, sausage and roasted fennel😁yummmm🙏🏻❤️
It looks so attractive to try in my own kitchen! Thank you!
I love the fennel licorice flavor. Its what fennel is. If I didnt want it Id just eat another vegetable. I dont try to make carrots taste like tomatoes. This freedom of choice and preference can be used to choose anything in life without forcing and hating it into something it isn't … Amazing.
The roasted fennel is great with figs balsamic sauce too.
Overall, it's a good recipe – although the taste was a bit bland after following the exact recipe. Family liked it better after I added more wine vinegar, fresh OJ , and 1 additional EVOO to the pan juice (with 1/2 tsp more raw honey). A good way to get kids and elders eat veggies. 👍
Very good, I would not use the aluminum foil !!!!! 😮
I have never made Fennel, and THIS is what I'm going to try! Exemplary tutorial and videography.
I like Keith's recipes especially for being short & tasty 😋👍
I put it in for 25-30 minutes but it didn’t brown.
I took the foil off and put it in again at 450* for another 10 minutes but it still didn’t brown!
Maybe longer next time!
It was VERY soft and tasty!
Didn’t bother with the sauce as it had enough oil in it and I couldn’t wait to eat it!
Delicious!
I might try them in the garden this year, as well.
I’m drying the fronds and will use in soups and for tea!
I got two big bulbs because of this recipe.
It looked so tasty!
I like anise flavor and it does get less powerful upon roasting.
I had to stop before eating both large bulbs after they were done!