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Roasted Fennel with Rosemary Breadcrumbs

Photo: Chris Court; Styling: Carla Gonzalez-Hart


Hands-on time 12 mins
Total time 1 hr

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

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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit