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Roasted Fennel with Rosemary Breadcrumbs

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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

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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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