To be honest, I’ve never really loved fennel! It has a somewhat ‘licoricey’ flavor, which i’m not a huge fan of. Fortunately, I continue to give fennel more tries in different applications. The first time I enjoyed fennel was by pickling it, and now I can say I have a newfound love for roasting fennel as well.
A few weeks ago, I found myself staring at some fennel in my refrigerator that was begging to be used. I purchased the fennel because it is such a lovely and healing food for our gut and body in general, but I kept pushing it aside for foods I loved more. Well, I never waste food, so it was finally time to make a fennel dish that I would enjoy eating! So, I decided to add fresh apple and onion to create a diverse flavor profile that wouldn’t be overpowered by fennel’s strong flavor!
As I awaited the outcome of this dish, I was delighted with how delicious it smelled! Then, as I tasted the final outcome I was surprised to find that this dish almost had a pepperoni -like taste and savory goodness that I couldn’t get enough of!
So I had to recreate the recipe and make sure that this wasn’t a fluke and I enjoyed it just as much the second…and third time around! This dish will definitely become a staple for me when fennel is in season. It is the perfect vegan dish that provides nourishment, warmth, and a heart flavor to keep you satiated!
- 2 heads fennel
- 1 green apple
- 1 medium onion
- ½ lime
- himalayan pink sea salt
- Preheat oven to 425
- Chop fennel, apple, and onion into thin slices.
- Coat with olive oil, ghee, or coconut oil (your choice) and sprinkle with salt.
- Roast for 30-45 minutes and squeeze the juice of ½ lime over the top!