This is an easy and flavorful side dish that goes well will any protein you might be serving. We call this a no recipe recipe. Turn on your oven, toss some baby fells bulbs with some oil, maple syrup and herbs then roast. You can play with what herbs you like then add something crunchy and your done. Here is what we did.
MAKES: 4 Servings
PREP/COOK TIME: 30 Minutes
4 baby fennel bulbs, with fronds reserved if possible (see note)
1/2 teaspoon Salt
1/2 teaspoon ground black pepper.
8 thyme sprigs
2 Tablespoons pure maple syrup
2 Tablespoons extra virgin olive oil
1 Tablespoon Balsamic Vinegar
1/4 cup toasted slivered almonds
2 tablespoons chopped Italian parsley
Preheat oven to 400 degrees.
Cut fennel bulbs in half and place on a parchment paper lined oven tray.
Add 8 fresh thyme sprigs, maple syrup and olive oil. Toss to combine then turn the fennel cut side down on the tray. Season with salt and pepper.
Roast for 25 minutes or until tender and browned. Serve fennel drizzled with balsamic vinegar, topped with the reserved fennel fronds, parsley and almonds.
Notes: If you can’t find baby fennel bulbs you can use larger bulbs. You will want to core them and quarter them and separate the pieces a bit so they will soften and cook easily. If you don’t have the fronds don’t worry about it.