I ♥ roasted fennel


So I finally roasted the fennel. I love it! It’s like roasted garlic’s city slicker cousin. I simply quartered it, tossed it with some olive oil, salt, and pepper, and roasted for about an hour, turning it somewhere in there. I also cut up some stalks and coated them as well. They were really tasty—especially the ones that didn’t get burned to a crisp. I saved the freshest fennel head to use for something else—or maybe more roasted fennel next week…

We got even more beets today in the CSA, making 15 total that were hogging up a crisper drawer along with the fennel, so I decided it was time. We’re out of tinfoil, so I was wondering what I was going to do—would they turn out OK just putting them on a pan?—but I found this site which suggested the dutch oven. That worked out great! So all of the beets went in the dutch oven, and the fennel went on a pan.

Now, what can I do with 15 roasted beets? Could I chop them up and freeze them? I can imagine getting sick of them very quickly.

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