Roasted Fennel with Toasted Almonds
Fennel, with its unique flavor, is one of my favorite vegetables to pair with chicken and lamb. Simply roasting fennel means it doesn’t require many spices as it has a distinct taste that stands out on its own. Whether you love it or hate it, this roasted fennel with toasted almonds recipe is a must-try for a delicious and healthy Paleo side dish. Serve it alongside your favourite proteins, and watch it become a new favourite at your dinner table.
Servings: 4 people
Calories: 150kcal
Cost: $12
Equipment
- Baking Tray
- Frying pan
Ingredients
- 4 fennel bulbs
- 2 tbsp olive oil
- Juice of 1 lemon
- Sea salt
- Black pepper
- 1 handful of flaked almonds
- A few sprigs of fresh parsley
Instructions
- Preheat the Oven: Begin by preheating your oven to 200C (400F / Gas mark 6). This ensures the oven is hot and ready when you’re done preparing the fennel.
- Prepare the Fennel: Remove the stalks and the hard bottom from the fennel bulbs. Next, cut each bulb into wedges. This helps the fennel cook evenly and makes it easier to eat.
- Season the Fennel: In a small bowl, combine the olive oil with the lemon juice. Drizzle this mixture over the fennel wedges. Season well with sea salt and black pepper to taste. The lemon juice adds a refreshing tang that complements the fennel’s natural flavor.
- Roast the Fennel: Arrange the fennel wedges on a baking tray. Place the tray in the preheated oven and cook for 15 minutes. After 15 minutes, turn the fennel wedges to ensure even roasting, then cook for an additional 20 minutes until the fennel is nice and crispy.
- Toast the Almonds: While the fennel is roasting, heat a frying pan over medium heat. Add the flaked almonds and dry fry them until they turn golden brown. Be sure to stir frequently to prevent burning.
- Combine and Garnish: Once the fennel is roasted to your liking, remove it from the oven and transfer it to a serving dish. Toss the toasted almonds on top. Finally, garnish with a few sprigs of fresh parsley for added colour and flavor.