Roasting vegetables, and fruits for that matter, are such a wonderful way to bring the flavours of autumn into your kitchen. This roasted fennel salad is inspired by a starter I had at a lovely little restaurant in Reykjavik. Fennel is a favourite of mine but before that I don’t recall eating it roasted. Roasting fennel mellows out the strong anis flavour that it has and gives it a lovely warm flavour.
Recipe
1 head of fennel, approximately 200-250g
2 tbsp olive oil
2 tbsp salsa balsamica (this is not the same as aceto balsamico, it has a thicker consistency)
1/4 tsp sea salt
For decoration
1/8 cup almond slivers, roasted
1/8 cup dried cranberries
1 tsp salsa balsamica
Remove each fennel stalk from the bunch. I found it helped to carefully cut each in half length wise so to avoid them from tearing. The smaller pieces in the centre can be left as is or cut in half depending on your preference. Once you have removed all of the stocks wash them and pat dry. Add them to a mixing bowl and mix in the 2 tbsp olive oil and 2 tbsp salsa balsamica. Make sure to mix well so that the fennel is evenly coated. I recommend using your hands. Once done lay out on a parchment covered backing sheet ensuring there is no overlap. Sprinkle the sea salt on top.
Roasted in the centre of the oven at 180c for 45 minutes. Turn over the fennel half way through.
Once done serve with the roasted almond slivers, cranberries and salsa balsamica. Serves two people and can be used as either a side dish or salad.
That looks so delicious!! I’m so picky about fennel but I bet I would love it prepared this way. Can’t wait to try!!
I can understand that. Raw it has a strong flavour but like this is is more mellow. I think using honey instead of salsa balsamica would also be amazing.
I love fennel in any way. I never thought of making it this way. Looks very apeticing! I am definitely going to try it- thanks for sharing. 🙂
It is super appetising! Let me know your thoughts when you have made it.
I’ve never thought of cooking fennel this way. Thanks for the new idea!
You are welcome. It is perfect for autumn
I love fennel! Braised, grilled, and thinly sliced raw fennel with lemon and olive oil. Can’t wait to try this!
Fennel is one of the few flavors I don’t particularly care for… but I’d love to try it your way and see if that changes! 🙂
It is definitely one of the more polarising flavours but roasting it like this helps to mellow it out.
This looks like a tasty appetizer!
It definitely is!