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June 9, 2009
Roasted Carrots and Fennel
I'll readily admit that fennel has always sort of scared me. The phrase "sort of tastes like licorice" turned me right off from actually trying it, but last week I decided it was time to bite the bullet so to speak and just try it. One of my biggest pets peeves in the entire world is when some says "I hate X!" and then in the next breath "Of course I've never tried it, but I hate it anyway!"
You. Can. NOT. Hate. Something. You. Have. NEVER. Tried!
Jamison and I have this discussion often. ;oP
Anyway, so if I say I "hate" something I've tried it at least once, if not a few times. You might try something you think you don't like and end up liking it later. That is how I was with brussels sprouts after all! So when we had company last week for dinner I decided to play around with fennel!
I decided I would pair the fennel with something I knew I liked, that way if push came to shove I could just eat around it, but I actually enjoyed it just fine! I wouldn't say it tasted like licorice, but it did have a savory sort of burst that was similar. Overall I was very pleased and I think I'd even like it on its own!
What You'll Need:
6-8 carrots, cut into chunks
1 bulb of fennel, top remove and chopped
1/4-1/3 cup of fresh dill, chopped
Sea salt
Freshly ground black pepper
Extra virgin olive oil
Preheat oven to 375 F.
Chop carrots and fennel and place in a glass baking dish that has been brushed with olive oil or sprayed with non-stick spray. Sprinkle with dill, sea salt and some freshly ground black pepper and then drizzle with olive oil.
Bake for 45 minutes to an hour until carrots are tender and dish is slightly browned.
Let rest for 5 minutes and then serve.
Notes: You could leave out the dill and use rosemary and thyme instead if you prefer, but dill really goes fabulously with carrots!
Posted by Dianne at June 9, 2009 12:38 PM
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