Recipe: Roasted Vegetables, Featuring Fennel

I got some fennel in my first bin from Doorganics yesterday. I’ve never cooked fennel, so I had no idea what to do with it. I found a couple of recipes, but nothing was sounding like what I wanted when I got home. When in doubt: Roast it. So that’s what I did.

Ingredients (Serves: 1)

  • One bulb fennel, cut in wedges
  • Four very baby potatoes (also courtesy Doorganics), cut in half
  • 1 cup zucchini, sliced in fairly thick slices and cut in half (again, Doorganics)
  • 1/3 cup onion
  • Approx. 2 tsp. olive oil
  • Spices of your choice (I used Penzey’s Mural of Flavor)

Directions

  • Preheat oven to 425 degrees
  • Place roaster pan in oven while it heats
  • Chop vegetables
  • Place all vegetables in zipper bag with olive oil and spices
  • Shake bag to fully coat all veggies
  • Once oven is heated, remove roaster pan and put veggies in it
  • Bake for 25 minutes, until veggies are tender
  • Serve with your choice of protein. Tonight’s choice? Trader Joe’s Mango Chicken Sausage, which I sliced then grilled in my grill pan and mixed in with the veggies.

 

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3 Comments

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3 responses to “Recipe: Roasted Vegetables, Featuring Fennel

  1. wendy warren

    Now I’m hungry!

    Like

  2. Lucy Couturier

    I’m so jealous that you have a Trader Joe’s nearby. My Ann Arbor sister always brings us fantastic TJ treats when she visits, and every time there is something new to try.

    Your roast veggies look wonderful. You might also want to try fennel raw: trim off the top, and separate out a couple layers as desired. It’s very crisp and clean-tasting with a wonderful licorice flavor.

    Like

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