Note that if you purchase something via one of our links, including Amazon, we may earn a small commission.
RECIPE: Eat Fire Farm’s Roasted Fennel
- Yield: Serves 1-2 1x
Description
Dylan and Caroline Wallace own Eat Fire Farm and Eat Fire Pizza — a partnership of artisans on Nantucket following their passion for regenerative farming and cooking. Their farming efforts are focused on growing blackberries, herbs, perennial produce, and cut flowers, as well as producing honey, preserved goods, and solar-evaporated sea salt, which is used in this recipe. They’re also raising pigs. This simple roasted fennel is elegant on its own or combined into another dish. The fennel transforms into a buttery vegetable with a subtle and sweet flavor.
Ingredients
- 2 fennel bulbs
- 2 cloves of garlic, minced
- 1 to 2 Tbsps of olive oil, or sunflower oil
- Eat Fire Farm Herbs of Nantucket Sea Salt
Instructions
- Preheat the oven to 375°F, and line a rimmed baking sheet with parchment paper or a silicone mat.
- Trim the root end of the fennel bulb and cut the stalks off. Pick one tablespoon of fennel fronds and set aside for garnishing. Then slice each bulb into 1/4-inch slices. Rinse fennel slices and pat dry.
- Place the fennel slices in a bowl, and add the minced garlic, oil, and salt. Toss gently with your hands to thoroughly coat the fennel.
- Spread the fennel slices out on the prepared baking sheet, and avoid overlapping. Brush any remaining seasoning mixture over the sliced fennel. Roast until the slices have turned caramelized on the edges and tender, about 35 to 45 minutes. Turn fennel slices over about halfway through.
- Transfer the fennel to a serving dish. Garnish with reserved fronds, and serve warm.
Notes
- This simple recipe can be slightly elevated by adding a quick squeeze of lemon juice and a dusting of lemon zest or Parmesan cheese.
- Roasted fennel is delicious mixed into pasta, served underneath grilled local fish, or topped on pizza!
- If cooking multiple recipes in the oven, you can tailor the thickness of fennel slices or length of time in the oven to match the oven temperature.
Editor's Note: Dylan and Caroline Wallace own Eat Fire Farm and Eat Fire Pizza — a partnership of artists following their passion for regenerative farming and cooking. Their farming efforts are focused on growing blackberries, herbs, perennial produce, and cut flowers, as well as producing honey, preserved goods, and solar evaporated sea salt. Following this passion for cooking, they operate Nantucket's only mobile wood fire ovens. In their spare time, they love going for swims at Monomoy with their daughter Rosemary and dog Opa.
