Some people are really turned off by fennel. I get it; anise or licorice can seem a bit harsh and out of place in some applications. But I happen to love it. Thinly sliced for a salad or diced in a salsa, just a little bit goes a long way. But that’s only when it’s raw. Because if you are a fennel hater, turn your oven to 425 and roast away!
Roasted fennel transforms that strong bite into something with much more depth. A subtle sweetness makes its way through the caramelized quarters making them perfect for a simple salad or a pairing to fish or meat. Begging for some good olive oil and a little acidity (lemon, balsamic, etc), this preparation is easy and really rewarding. Roast off a bunch of them and keep them in the fridge. You’ll be finding plenty of meals to add these to!
In this little appetizer, the roasted fennel quarters were given an extra flavor oomph from 4 simple ingredients: olive oil, roasted red peppers, balsamic vinegar, and crushed red pepper. Absolutely delicious!