Aaaand here we go again with another vegetable that I have never before come into contact with! Fennel is something I have previously avoided due to its licorice scent (I am NOT a fan of licorice) and my ignorance around preparing it. However, when it popped up at the Food Share week after week, my roommate and I decided to give it a go. I had heard that fennel loses much of its licorice flavor when roasted, so we decided to go that route (as well as roasting just being easy), and we paired it with some asparagus that was also picked up at the Food Share. It turned out delicious, and we paired it with buttery pasta (also from the Food Share) and shrimp, which was a perfect combination. The meal was so simple to prepare but definitely looked fancy enough to serve to guests!
Roasted Fennel and Asparagus
1 bulb fennel, trimmed of the long green stems and sliced
1 bunch asparagus, trimmed and cut into thirds
½ medium onion, sliced
4 cloves garlic, minced
1-2 TB olive oil
Salt and pepper, to taste
- Preheat oven to 425 degrees.
- Mix all ingredients together on a sheet pan so that all veggies are evenly distributed and coated with olive oil, salt and pepper. (You can do this step in a bowl before transferring to the sheet pan, but I like to use as few dishes as possible.)
- Evenly spread veggies on the sheet pan, ensuring as little overlap as possible.
- Roast for 15-20 minutes, or until vegetables are cooked to your liking. We found that the fennel became almost translucent when it was done.
- Enjoy right out of the oven as a side to your main dish!