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.
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
How to Make It
Preheat oven to 375°.
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.
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.
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