Thank you so much for dropping by today – I promise you won’t regret it.
Because I have been home alone for a couple of days, I haven’t been cooking that much, but I read something the other day about roasting fennel and thought this would be a good opportunity to try this “not so consensual” ingredient. I thought, “well if it doesn’t work out the way I am hoping I won’t be disappoint anyone (but me)!”. Don’t get me wrong – I do love fennel. But I recognise that this ingredient is something that you either love or hate – its strong aniseed flavour leaves no room for the middle ground. It is love or hate. But I do love it! How could I not? It is such a versatile ingredient that goes gorgeously in soups or in any Mediterranean-inspired dish.
Roasted, fennel caramelizes at the edges and loses its crunch… All you do is toss the vegetables together with some olive oil and salt, pepper and some other herbs and wine and roast until caramelized, fragrant and soft. It’s too simple to be true – no hiding tricks on such a delicious and comforting dish. (It was even more comforting because I was home alone on a chilli Saturday night – but I am anxious to have my husband back so that I can treat him with healthy and simple dish. I bet he’ll love it!
This can be served as a side dish but I decided to combine it with some couscous and had a completely Mediterranean-roast style dish that was healthy and delicious.
Here is the recipe you’re all waiting for:
- 4 fennel bulbs, cut into slim wedges
- 2 tbsp. olive oil
- 6 tbsp. apple cider vineger
- 2 garlic cloves, crushed
- 2 tsp. fresh rosemary, chopped
- 1 tsp. fresh thyme, chopped
- 200 g / ¾ cup cherry tomatoes
- 200 g / ¾ cup fresh mushrooms
- 15 stoned black olives
- 2 tbsp. fresh parsely, chopped
- salt and pepper
- 150 g / 2/3 cup couscous, cooked according to package
- Preheat the oven to 200C / 400F.
- Place the vegetables, single-layered in one large roasting dish. Mix the oil, vineger, rosemary and thyme together and pour the mixture over the vegetables with some salt and pepper - toss together and roast for 25 - 30 minutes.
- When crunchy and caramelized, remove roasting dish from oven and toss parsely and olives and serve with couscous.
- Better served when hot.