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Looking for a delicious way to use fennel? This Roasted Fennel and Grapes with Feta is the perfect side dish.
And just like that, November is over. It was such a busy and fun month! Some of my November highlights included developing a recipe for one of my favorite local brands, getting a new car, and running the Philadelphia Marathon. Will and I both completed the race (my second, his fifth!), and then spent the week in our beloved Philly to celebrate the Thanksgiving holiday with my family.
I also spent some of this month thinking about the future of the Veg World and planning things for 2019! Next week, I’ll be launching a fun holiday e-book. You can also look out for a reader survey in late December that will help inform the content I create for you in 2019. Stay tuned!
But let’s talk a little bit about this roasted fennel recipe first…
As an advocate for the under-appreciated vegetables of the world, I wanted to devote at least one recipe this season to fennel. But some of you may be wondering…
What Does Fennel Taste Like?
Fennel is a flowering plant with a bulb, stalk, and frond. It has a subtle yet distinct licorice flavor, which is most pronounced in its bulb. In fact, fennel bulbs are usually the only part of the plant used in recipes. Fennel stalks have a bitter taste and are typically not used in cooking, but the wispy, herb-like frond can be used to finish or garnish dishes.
Roasting fennel makes the licorice flavor even more delicate. So even if you do not like black licorice, you can still (and hopefully will!) enjoy this recipe. Plus, fennel can benefit digestion and soothe heartburn, giving you even more reasons to eat it!
BTW, the grapes in this recipe are roasted too. And let me tell you, they are SO GOOD! They’re sweeter than raw grapes but not as concentrated as raisins. It’s really a win-win. Add some white beans to the mix, and top it all of with salty feta for a simple, flavorful dish.
Roasted Fennel and Grapes with Feta
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Prepare the fennel, grapes and white beans and transfer them to the lined baking sheet. Toss them in the olive oil and spread them out evenly on the sheet. Bake for 20 to 25 minutes or until the grapes are wrinkled and the fennel is tender.
- Remove from oven and transfer to a serving bowl. Add the feta cheese, another drizzle of olive oil, and a squeeze of lemon juice (optional). Toss and season with salt and pepper to taste. You can also garnish the dish with the fennel fronds. Enjoy!
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