Roasted Fennel With Pine Nuts And Pecorino

Vegetarian, Vegan, and Gluten-Free Friendly Options

Originally published: April 12, 2022

If you’re looking for an insanely easy side dish that doesn’t compromise on flavor, you're going to want to keep reading. While typically considered a winter vegetable, fennel has a long harvest period, making them easy to enjoy throughout any season. Raw fennel isn't something that I necessarily jump for joy over but roasted fennel, on the other hand, is something quite different.

Roasting fennel adds a layer of complexity that exudes its natural nuttiness, along with a hint of sweetness, and is indulgently tender. All finished with lemon juice, zest, pine nuts, and a benevolent dusting of pecorino romano. Surely, a recipe that everyone at your table will love. As always, I've left a substitution list below for various dietary needs.

Ingredients

Serves 3-4

3-4 medium fennel bulbs, quartered

¼ cup pine nuts, toasted

2 tbsp avocado oil, or other neutral oil

½ tsp pink Himalayan salt

1 lemon zested and quartered

Pecorino romano, grated

Freshly ground black pepper and aleppo pepper to taste

Method

Preheat the oven to 400F (204C). To trim fennel, slice off the very bottom of each bulb, leaving the core intact as well as the fennel fronds. Be sure to reserve fennel fronds, as we’ll use them to garnish. Stand the fennel up on a cutting board so it’s sitting flat, then cut in half, lengthwise. Lay the cut side down, then slice each into ½ inch (around 1 centimeter) thick pieces. You should end up with 6-8 slices from each fennel bulb.

Place fennel slices on a walled baking sheet, then drizzle with avocado oil, salt, pepper, and Aleppo (if using). Toss to evenly coat, then roast for 25 minutes. Carefully flip each piece, then place back in the oven for another 10-15 minutes, or until golden brown.

While the fennel is roasting, place a small saucepan over low heat and toast the pine nuts. Set aside

Transfer fennel to a serving bowl or plate, squeeze half a lemon on top along with half of the zest. Lightly sprinkle with grated pecorino, a hint of finishing sea salt (like Maldon), and garnish with a few of the reserved fennel fronds and pine nuts. Toss and adjust seasonings accordingly. I always love to add a tiny bit more lemon, pepper, and Aleppo. Serve immediately and enjoy.

Notes For Substitutions

Avocado Oil: Any neutral oil

Aleppo Pepper: Red chile flake

Himalayan Salt: Sea salt or kosher salt

Pecorino Romano: Parmigiano Reggiano

Veganize: Vegan Parmigiano Reggiano, I like the one by Violife

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