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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.

Recipe by Cooking Light November 2014


Credit: Chris Court; Styling: Carla Gonzalez-Hart

Recipe Summary

12 mins
1 hr
Serves 8 (serving size: about 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Chef'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 www.choosemyplate.gov

Nutrition Facts

98 calories; fat 5.1g; saturated fat 0.6g; mono fat 2.7g; poly fat 1.4g; protein 3g; carbohydrates 12g; fiber 4g; iron 1mg; sodium 151mg; calcium 68mg.