Roasted Fennel with Rosemary Breadcrumbs
By á-29897
8 servings 2/3 cup:
Calories 98
Fat 5.1 g
Satfat 0.6 g
Monofat 2.7 g
Polyfat 1.4 g
Protein 3 g
Carbohydrate 12 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 151 mg
Calcium 68 mg
Ingredients
- 2 tablespoons chopped walnuts
- 2 (1-ounce) slices whole-grain bread, torn into pieces
- 2 tablespoons olive oil, divided
- 2 teaspoons finely chopped fresh rosemary
- 4 medium fennel bulbs, trimmed and halved lengthwise (about 4 pounds)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons cider vinegar
Details
Servings 8
Adapted from cookinglight.com
Preparation
Step 1
1. Preheat oven to 375°.
2. Place walnuts and bread in the bowl of a mini food processor; pulse 3 to 4 times or until coarse crumbs form. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add rosemary; cook 30 seconds. Add nut mixture; cook 4 minutes, stirring frequently.
3. Cut each fennel half into 4 wedges. Combine fennel, remaining 1 tablespoon oil, salt, and pepper on a foil-lined baking sheet; toss. Bake at 375° for 45 minutes or until edges are lightly browned, turning after 20 minutes. Drizzle with vinegar. Sprinkle with walnut mixture; toss to coat
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