Friday, December 30, 2011

Roasted Fennel

Recently, I fell in love with two vegetable snacks. One of them is roasted fennel (I will write about the second one real soon). While fennel is not a common ingredient in Singapore, it can be easily found in the States and I've come to love this veg. By roasting it, the fennel caramelizes to give a really nice sweet flavor and is lightly crisped around the edges. The longer you roast them in the oven, the more brown they will be. I don't like to roast it until it is brown all over as I like to still have a good bite of the vegetable, but feel free to alter the cooking time according to your preference! :)

Not only is this tasty, it is really easy to make too. Slice the fennel, coat it with some olive oil, sprinkle some salt and pepper, pop it into the oven and wala! Snack made healthy! :) Makes a great side dish too!

Roasted Fennel

2 large fennel bulbs
2 tablespoons of olive oil
1/4 teaspoon salt
1/4 teaspoon of pepper

Preheat the oven to 400F.

Cut off the stems of the fennel and slice the bulbs lengthwise, about 1/4-inch thick.

Using a roasting tray, place the sliced fennel on a sheet of aluminium foil. Drizzle the olive oil and sprinkle the salt and pepper over the fennel slices. Toss with your hands to coat well.

Roast the fennel in the oven for 20 minutes and then turn them over and roast for another 20 minutes, or until brown.
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