Roasted Fennel with Rosemary Breadcrumbs

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Roasted Fennel with Rosemary BreadcrumbsRecipe
Photo: Chris Court; Styling: Carla Gonzalez-Hart


Instead of roasted root vegetables or Brussels sprouts, try roasted fennel. Fennel has licorice notes that mellow in the oven, becoming slightly sweet. A splash of cider vinegar at the end brightens the dish.

Serves 8 (serving size: about 2/3 cup)


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2 tablespoons chopped walnuts
2 (1-ounce) slices whole-grain bread, torn into pieces
2 tablespoons olive oil, divided
2 teaspoons finely chopped fresh rosemary
4 medium fennel bulbs, trimmed and halved lengthwise (about 4 pounds)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons cider vinegar


Hands-on: 12 Minutes
Total: 1 Hours

1. Preheat oven to 375°.

2. Place walnuts and bread in the bowl of a mini food processor; pulse 3 to 4 times or until coarse crumbs form. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add rosemary; cook 30 seconds. Add nut mixture; cook 4 minutes, stirring frequently.

3. Cut each fennel half into 4 wedges. Combine fennel, remaining 1 tablespoon oil, salt, and pepper on a foil-lined baking sheet; toss. Bake at 375° for 45 minutes or until edges are lightly browned, turning after 20 minutes. Drizzle with vinegar. Sprinkle with walnut mixture; toss to coat.

Created date

September 2014

Nutritional Information

Calories 98
Fat 5.1 g
Satfat 0.6 g
Monofat 2.7 g
Polyfat 1.4 g
Protein 3 g
Carbohydrate 12 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 151 mg
Calcium 68 mg