During winter a vegetable that quite often is present in my kitchen is fennel. In Italy it’s a quite popular vegetable and most of the times it’s prepared au gratin. Au gratin or gratinée means a dish that is covered with cheese and/or breadcrumbs. Obviously, in the vegan version there’s no cheese, but even without it you can prepare fennel in a very delicious way. You can make it by using only breadcrumbs, or you can add some extra ingredients like I did with my roasted fennel with almonds.
How to prepare roasted fennel with almonds
As I mentioned before, you can always stick to the simple version by using breadcrumbs, some spices and oil. But if you want to prepare your roasted fennel a bit more differently and make it a bit more flavorful, you should try to add almonds and parsley to it. The preparation process in any case is very simple. Just cut the fennel in slices, in a tiny container mix together chopped almonds, breadcrumbs, spices and chopped parsley. Pour over the fennel some oil, add the dry ingredients and mix everything together. Then transfer everything to a baking tray and cook until ready. It will take about 20 minutes. And that’s it! Your roasted fennel with almonds is ready! This dish tastes great both hot and cold. It’s the perfect side dish for every occasion that tastes wonderful together almost with everything.
In case after preparing this recipe you still have some raw fennel left, you can use it to make my healthy fennel protein salad. Or if you like the mix of vegetables and almonds in general, you should try my asparagus with garlic and almonds. On my website you can find also many other ideas for a delicious and wholesome vegan menu – starting from appetizers and ending with desserts. And just like this recipe of roasted fennel with almonds, also my other recipes are modifiable to your liking. Because kitchen is a place where to let your creativity reach new heights, right?
No matter if you’re choosing to make the roasted fennel only with breadcrumbs or to follow my recipe, I’m happy that you got the inspiration from my blog! But in case you’re still wondering if you want to try this recipe or not, let me just remind you that this roasted fennel with almonds is:
-
vegan
- easy to make
- healthy
- low-fat
- flavorful
- crispy on the outside and juicy inside
- deliciously aromatic
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more: snap a picture of your masterpiece and post it on Instagram by tagging @vegan_bunnymommycooks or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 10 min |
| Cook Time | 20 min |
| Servings |
|
- 4 medium size fennels (each ~300 g)
- 50 g of chopped almonds
- 3 tablespoons of breadcrumbs
- 2 tablespoons of chopped fresh parsley
- 5 tablespoons of extra virgin olive oil
- spices of your choice (I used a mix of different types of peppers + salt)
Ingredients
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- heat the oven to 200°C/390°F;
- clean the fennel and, if the stalks are still attached to the bulb, cut them off (you can freeze the stalks together with other vegetable scraps and use them to prepare a homemade vegetable broth);
- with a sharp knife cut the fennel bulb vertically in equally thin slices (around 0,5 – 0,7 cm/0.2 – 0.3”), then put the slices in a big bowl;
- in a tiny container mix together chopped almonds, breadcrumbs, spices and chopped parsley;
- pour oil over the fennel slices, add the dry ingredients and mix everything carefully together (you can also do it with your hands) until every fennel slice is coated with the dry ingredients;
- line a baking tray with parchment paper and transfer the coated fennel slices to the baking tray;
- sprinkle all over the fennel slices the remaining almond – breadcrumb mixture that will be left at the bottom of the bowl. If the fennel slices seem too dry to you, drizzle all over them some extra olive oil;
- place the baking tray in the preheated oven and bake for about 20 minutes or until the fennel slices turn soft and golden.
