Roasted Fennel

Before I started my new healthy living journey I never even knew that fennel existed. Then when I cooked it, I wished I had been introduced to it sooner. It is one of my favorite side dishes, especially with salmonFennel is used in Mediterranean and Italian dishes and adds a refreshing crunchy taste when eaten raw, but transforms into savory sweetness when slow cooked. The tall green stalks of fennel look kind of like celery and are attached to its white, onion looking, bulb. All the parts are edible, but mainly the bulb is used for cooking. 

Fennel is a great source of Vitamin C and has some unique phytonutrients with antioxidant and health-promoting effects. It is also a very good source of fiber and potassium, and helps to reduce elevated cholesterol levels and high blood pressure. Fennel is also used for various digestive problems including heartburn, intestinal gas and bloating. It’s is so easy to cook and should be added to anyone’s menu if they are looking to increase their consumption of healthy, healing foods.

Roasted Fennel

Preheat oven to 350 degrees. Cut off the greens and root from fennel bulb and cut into wedges (it will remind you cutting on onion). Toss fennel with oil and salt in a bowl and arrange it in a single layer on a baking sheet. Bake for 25 to 30 minutes.

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One Response to Roasted Fennel

  1. Benefits of Himalayan Salt July 1, 2014 at 4:01 pm #

    Holy crap, thanks very much for posting this! It is gonna help me when I order Himalayan Salt at the store! Outstanding!

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