After posting my carrot hummus recipe, I was unsure if I should actually create a separate recipe entry for this fennel dish, but decided to do so to provide inspiration for how to turn this carrot hummus from a simple condiment into a stunning and satisfying side dish. I am using fennel here, because it is one of my favorite winter vegetables. Its licorice flavor is delicious and roasting mellows it out and it takes it from crunchy to almost creamy. If fennel is not your jam, feel free to substitute roasted parsnips or other root veggies that you happen to have on hand. Even roasted carrots will be work great on top of this hummus! Don’t skimp on the drizzle of lemon juice at the end, as it really elevates and brightens this dish and I love the extra crunch and flavor the toasted hazelnuts offer.
Remove green tops and a thin slice from the bottom of your fennel bulb.
Cut the fennel into 1/3 inch thick slices and cut out the core as needed, making sure you leave a big enough portion to keep the slices intact.
Toss the fennel with the extra virgin olive oil, thyme, fine sea salt and black pepper and place on a baking sheet.
Roast fennel for 30 minutes, flipping once, or until nicely roasted and tender.
Roasted Fennel with Carrot Hummus
Having roasted carrot hummus on hand makes this dish a breeze to put together. Roasted fennel has a warming and slightly sweet flavor that pairs wonderfully with creamy hummus. A few little touches create a stunning presentation.
4
servings15
minutes30
minutesKeep the screen of your device on
Ingredients
1 large fennel bulb
1 Tbsp extra virgin olive oil (plus extra for serving)
1/4 tsp fine sea salt
a few cracks of black pepper
1 tsp thyme leaves (extra for serving)
juice of 1/2 a lemon
1 to 1 1/2 cups roasted carrot hummus
- Optional
chopped toasted hazelnuts or sliced almonds
Directions
- Preheat your oven to 350F and line a baking sheet with parchment paper.
- Rinse and trim the fennel, removing the green tops and a thin piece from the bottom. Keeping the root intact, if possible, slice the bulb vertically into 1/3 inch thick slices. If you notice a large or very tough core, you can remove it by cutting a triangular section from the slices that contain it, but try to leave enough to keep the slices intact. In a medium sized bowl, toss the fennel with the extra virgin olive oil, fine sea salt, a few cracks of black pepper and thyme leaves. Spread onto your baking sheet in one layer. Roast for 20 minutes, then flip each piece before baking for another 10 minutes or until tender and some of the edges are nicely browned.*
- To serve, spread 1 to 1 ½ cups of roasted carrot hummus onto a dinner plate-sized serving platter or plate, creating a ¼ to ½ inch thick layer. Top with the roasted fennel, drizzle with a little extra virgin olive oil and fresh lemon juice and sprinkle with the extra thyme leaves and toasted nuts, if using. Enjoy!
Notes
- *I often end up with a few small pieces that did not hold to the slices when cutting the fennel. They tend to brown faster, so I usually remove them at the 20 minute mark to keep them from burning.
I made this recipe last week and it turned out delicious