For this seasoning blend, you'll use fennel seeds rather than the fresh vegetable we've discussed ... It doesn't have to be a ...

Whether you serve roasted fennel and carrots alongside a roast ... Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil. 1 serving: 139 calories, 7g ...

The other pan is for onion and fennel, with 1 teaspoon salt ... the ingredients around and ensure even cooking. Take the roasted vegetables from the pan and with 4 cups of water add to a blender ...

To baking dish, add leek, potatoes, fennel, 1 table¬spoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat, then spread evenly. Roast vegetables ... if using. Recipe courtesy of ...

Add baby tomatoes and whole garlic, and you’re well en route to a delightful pasta recipe. Roasting vegetables ... When the fennel and tomatoes are sufficiently roasted (you’ll know by the ...

Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. Cut off the root end and the leaves and peel the outer layer of skin away ...

When roasted to a plush softness, as in this easy recipe from the Meatball Shop’s Daniel Holzman, the aromatic fennel bulb becomes sweeter and milder, the perfect foil for a crunchy condiment of ...

Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially cook, 15 minutes.