Recipe: Roasted fennel — Do this!   »

The holidays are over! Now it’s time to start dreading Valentine’s Day! Just kidding. I love watching people walk around with cutesy gifts, listening to them make fancy dinner reservations, seeing them proclaim their love for each other all over the fucking place. It’s the best! It definitely doesn’t make me wish for immediate death!

Where was I? Oh yes! The holidays are over! As much fun as it’s been gorging my face off since Thanksgiving, I’m feeling low on energy from all the heavy holiday foods. The shopping, the family time, the traveling, the working — man, I’m burned out! You too? I thought so. That’s why I present you with a recipe for an easy yet extremely tasty (side) dish. It’s light, it’s flavorful and it takes little to no energy to make! Roasted fennel — let’s do this!

Fennel bulbs (They can be expensive, so I usually just get two.)
Olive oil
Balsamic vinegar
Salt and pepper
Garlic powder
Vegan cheese (optional)

Preheat your oven to 375 degrees.

Cut your fennel bulb into 1/3 of an inch strips. Put strips into a bowl and lightly coat with olive oil and balsamic vinegar. Sprinkle on salt, pepper and garlic powder. Toss! Make sure each piece is coated with spice, oil and vinegar mixture.


Place your fennel into a baking dish. Bake until the fennel is fork tender, which is about 45 minutes. If you simply must add vegan cheese, sprinkle it on about 5 minutes before you declare your fennel done. Or if it melts easily (Daiya!), you can probably sprinkle it on after you take the fennel out of the oven. I don’t put cheese on mine, but I imagine it’d be tasty.


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