Roasted Fennel Recipe

Roasted Fennel Recipe

Prep time5 minutes

Cook time50 minutes to 55 minutes

Serves4 to 6

Ingredients

• 2 large fennel bulbs (about 2 pounds)

• 2 tablespoons olive oil

• 1 1/2 teaspoons kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon ground fennel or ground anise (optional)

• 1/8 teaspoon red pepper flakes (optional)

• 1 medium lemon

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 400ºF.

2. Trim the stalks, fronds, and any browned edges from 2 large fennel bulbs. Reserve some fronds for garnish. Halve each fennel lengthwise through the root, then cut each half into 4 wedges.

3. Transfer to a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground fennel or anise if desired, and 1/8 teaspoon red pepper flakes if desired. Finely grate the zest of 1 medium lemon over the fennel. Toss with your hands until well-combined, then arrange the wedges cut-side down in a single layer.

4. Cover the baking sheet tightly with aluminum foil. Bake until the wedges are knife-tender, about 25 minutes. Uncover and toss the fennel. Return the baking sheet to the oven and bake uncovered until deep golden-brown in spots and the edges are caramelized, 25 to 30 minutes more. Meanwhile, cut the zested lemon in half.

5. Juice one lemon half over the fennel (reserve the remaining half for another use) and toss to combine. Transfer to a serving platter and top with the reserved fennel fronds.

What Should I Serve with Roasted Fennel?

I often eat this fennel straight from the baking sheet, but if I manage to resist, here’s how I like to serve it.

• Alongside risotto, or chopped and stirred right in.

• Chopped up and added to pasta dishes.

• Layered onto a roasted winter veggie sandwiches.

• Paired with goat cheese and a citrus vinaigrette, like they do at Jean-Georges.

• Topped with Parmesan.

Easy Sautéed Fennel

Easy Sautéed Fennel
This is the main way our family has been chowing through the pile of seconds fennel in our fridge. 
Ingredients: butter or oil, fennel bulb, salt and pepper, lemon, parmesan cheese

Start warming a small amount of oil or butter in a skillet (cast iron is highly recommended) on Medium heat. 

• Thinly slice the fennel. 

• shred some parmesan cheese - however much you'd like to eat : )

• Throw the fennel in the hot fat and stir until caramelized. 

• Add a few pinches of salt and pepper

• Right at the end, squeeze 1/2 of a lemon over all of it and stir until the moisture is gone

• melt the cheese on top and serve with fresh herbs on top

This is delicious on sourdough toast, or on top of egg salad, or white beans, or just as is. 

Sautéed Beet Greens

Sautéed Beet Greens

Author: Love and Lemons

Prep Time: 3minutes mins

Cook Time: 2minutes mins

Total Time: 5minutes mins

Serves 2 to 4

This simple sautéed beet greens recipe is a delicious, nutritious side dish!

Ingredients

• 1 bunch beet greens

• 1 teaspoon extra-virgin olive oil

• 1 garlic clove, finely chopped

• Sea salt and freshly ground black pepper

• 2 tablespoons golden raisins

• Lemon wedge, for squeezing

• 1 tablespoon chopped walnuts or pistachios

Cook ModePrevent your screen from going dark

Instructions

• Separate the stems from the beet greens. Finely chop the stems and coarsely chop the leaves.

• Heat the olive oil in a large skillet over medium heat. Add the garlic and the beet stems and cook, stirring, for 1 minute. Add the beet greens, a few pinches of salt, and several grinds of pepper. Sauté, tossing, until just wilted.

• Turn off the heat, add the raisins, and squeeze with lemon juice. Toss to combine. Transfer to a platter, top with the walnuts, and season to taste with more salt and pepper.

Easy Sautéed Zucchini

Easy Sautéed Zucchini

Author: Inspired Taste

You Will Need

1 ¼ pounds chopped zucchini, 2 medium

1 tablespoon butter

1 tablespoon minced garlic, 3 cloves

1 scallion, thinly sliced, optional

1 teaspoon fresh lemon juice, or more to taste, optional

1/4 cup fresh grated parmesan cheese, optional

Salt and fresh ground black pepper

Directions

• 1How you cut the zucchini is up to you. You can slice it into rounds, cut it into half moons, or chop it into bite-size pieces.

  2Melt the butter in a wide skillet over medium-high heat. Add the zucchini and garlic and cook, stirring occasionally, until the zucchini is browned in places and tender, 3 to 5 minutes.

  3Turn off the heat, stir in the scallions and cheese (if using), and squeeze in lemon juice. Taste and season with salt and black pepper. Serve immediately.

Tips

• Vegan modification: Substitute the butter with olive oil or plant-based butter, and either leave out the cheese or replace the parmesan with a bit of nutritional yeast.

• Alternatives to parmesan cheese include feta cheese, goat cheese, or a sharp cheddar.