Fennel is known to aid digestion, and it adds an unexpected licorice flavor to any dish. I’ve tried to eat raw fennel slices as a snack, but I can’t get excited about them—so I turned to my oven. Roasting makes veggies sweeter and brings out more complex flavors.
I had low expectations for this dish, and as it started cooking, I thought, “Maybe this one won’t make the blog.” But it surprised me with its pleasant mix of textures and flavors. The roasted fennel is a bit crisp on the outside and juicy on the inside; the green beans provide chewy contrast; and the mushrooms are awesome with their browned crusts.
Be sure to dry your vegetables completely before tossing in oil and roasting. I know this is important, but I was lazy on that step, and the veggies didn’t get as caramelized as they could have. I’ll be more diligent next time.
Serve this vegetable medley as a side dish with chicken or seafood, or throw it on some greens and call it a salad. But beware—the crispness from roasting disappears when you store it in the fridge. It’s best to make only the amount you plan to eat right away.
- 1/4 lb green beans, trimmed
- 1 large fennel bulb
- 8 oz sliced mushrooms
- cooking spray
- 1 tbsp olive oil
- 8 grinds sea salt
- 1/2 tsp dried thyme
- 1 tsp rice vinegar
- handful of fresh chopped parsley
- Preheat oven to 400 degrees.
- Cut the fennel bulb in half and then in quarters, and cut away the core and stalks. Cut each layer into 1-inch pieces. If the fennel is wet from washing, dry each piece with a clean towel.
- Line a rimmed baking sheet with foil and coat with olive oil spray. Toss fennel, mushrooms, and green beans with oil, salt, and thyme.
- Roast for 40 minutes at 425 degrees, stirring once. Allow veggies to cool for a minute; then toss with vinegar and parsley and serve immediately.