Roasted Fennel

Even if you’re not a fan of the licorice taste in raw fennel, give this recipe a try. Roasting fennel brings out a nutty sweetness. Serve alongside any of the mains or toss it into a bowl of quinoa or brown rice.





2 bulbs of fennel

3 tablespoons olive oil

Sea salt and freshly ground black pepper to taste

1 tablespoon of any combination of rosemary, thyme, basil (optional)



PREHEAT THE OVEN TO 400°F. Remove the stems of the fennel, slice the bulb in half lengthwise, then slice it vertically into 1/2-inch pieces. Coat with the fennel with the olive oil, salt, pepper, and herbs if using. Place the fennel on a parchment-lined rimmed baking sheet. Roast for 20 minutes and then stir the fennel. Bake for 15 to 20 minutes more, until the edges are slightly browned and crisp.


Recipe by Elise Museles of Kale and Chocolate. First appeared in The Microbiome Solution (Penguin 2015).