The Barefoot Contessa, that wily vixen, she’s just so smart. She told me (via her TV show) to roast fennel and did I listen? Never. “The fennel,” she says, “gets caramelized as it roasts and it’s so delicious.” Did I heed her advice? Not at all.
Until yesterday. Yesterday I was roasting chicken and instead of buying potatoes I decided to buy fennel:
Love her or hate her, you can’t say Ina’s recipes aren’t user friendly. To roast the fennel: just cut off the stems, slice the fennel in half length-wise, put the cut side down and cut into 1/2 inch slices. Toss on a cookie sheet with olive oil, salt and pepper, throw in the oven with the chicken, flip the fennel at 30 minutes and another 30 minutes later sprinkle with some parmesan, roast 5 minutes more and you have this:
Golden, caramelized, scrumptious roasted fennel. It’s surprisingly sweet and yet savory enough to complement any main course, like the chicken I roasted along with it. So next time you’re in the supermarket and you see fennel, why not pick some up? As Ina says: “It’s gonna be really good.”