Roasted Fennel with Rosemary Breadcrumbs

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
Photo by Mishell R.
Adapted from cookinglight.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from cookinglight.com

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

Directions

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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