Photo: Chris Court; Styling: Carla Gonzalez-Hart 
Hands-on Time
12 Mins
Total Time
1 Hour
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.

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

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

Ratings & Reviews

JNBank's Review

November 06, 2014
I would add more Rosemary next time and only make half the breadcrumb recipe. It was too much for the fennel