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Roasted Fennel Recipe

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**recipe box will automatically add to cart everything you need to make the recipe.  If you already have something you can delete it by modifying the box.  There also may be vegan, keto or gluten free options you can sub
INCLUDES FULL SIZE PRODUCTS, NOT PORTIONS

How to serve this roast fennel:

  • As a side dish: it is a great accompaniment to grilled fish or chicken (especially roast chicken!)
  • Added to a salad: Leftover roasted fennel is delicious added warm or cold into a salad. 
  • Leftovers can be added into a frittata: Add leftovers into a frittata with spinach, red onion and tomatoes.
  • Stir it into pasta: Leftover roasted fennel can be added into a pasta dish such as zoodles with chopped bacon and a light garlic oil sauce. 

Ingredients

Directions
  • Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius)
  • Remove any of the stalks from the fennel bulbs and then cut them in half lengthwise. Cut each halved fennel bulb into 1 inch thick slices and arrange the slices on a parchment paper lined baking sheet ensuring that they are all laid out evenly and do not overlap.
  • In a bowl combine the olive oil and minced garlic and brush it over the sliced fennel and then sprinkle the thyme, salt and pepper overtop to ensure they are all well seasoned.
  • Bake the fennel in the oven for 20 minutes. After 20 minutes if using parmesan, sprinkle it over the fennel and then return the tray to the oven to bake for another 10 minutes.
  • After 30 minutes of baking the fennel should be tender and caramelized on the edges. Serve warm.

 

  1. Preheat your oven to 375 degrees. 
  2. On a sheet pan, add all of your vegetables. Be sure to cut the top off of the head of garlic.
  3. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Roast for 35 minutes until the vegetables start to brown around the edges. 
  5. Add roasted vegetables, salt, pepper, stock, and JOI to a food processor or blender
  6. Blend until everything is smooth and creamy.
  7. Pour into a large pot and bring to a simmer.
  8. Serve in a bowl drizzle with extra olive oil and a sprig of basil!
  9.  

    1. Preheat your oven to 375 degrees. 
    2. On a sheet pan, add all of your vegetables. Be sure to cut the top off of the head of garlic.
    3. Drizzle with olive oil and sprinkle with salt and pepper.
    4. Roast for 35 minutes until the vegetables start to brown around the edges. 
    5. Add roasted vegetables, salt, pepper, stock, and JOI to a food processor or blender
    6. Blend until everything is smooth and creamy.
    7. Pour into a large pot and bring to a simmer.
    8. Serve in a bowl drizzle with extra olive oil and a sprig of basil!
  1. Preheat your oven to 375 degrees. 
  2. On a sheet pan, add all of your vegetables. Be sure to cut the top off of the head of garlic.
  3. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Roast for 35 minutes until the vegetables start to brown around the edges. 
  5. Add roasted vegetables, salt, pepper, stock, and JOI to a food processor or blender
  6. Blend until everything is smooth and creamy.
  7. Pour into a large pot and bring to a simmer.
  8. Serve in a bowl drizzle with extra olive oil and a sprig of basil!
  1. Preheat your oven to 375 degrees. 
  2. On a sheet pan, add all of your vegetables. Be sure to cut the top off of the head of garlic.
  3. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Roast for 35 minutes until the vegetables start to brown around the edges. 
  5. Add roasted vegetables, salt, pepper, stock, and JOI to a food processor or blender
  6. Blend until everything is smooth and creamy.
  7. Pour into a large pot and bring to a simmer.
  8. Serve in a bowl drizzle with extra olive oil and a sprig of basil!

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