Fennel is my favorite vegetable of 2018. And roasted fennel is life.
In January, I was determined to try all the veggies I’d see at the Farmer’s Market ever week, but avoided because I didn’t know how to cook them. Fennel, kohlrabi, and black radishes topped the list. So each week, I sought out one item on my list and figured out how to make it.
And you know what? I LOVED IT. I had new recipes every week and I didn’t get bored! Whenever I try new veggies, I almost always roast them with salt and garlic powder. I mean, you can’t go wrong with salt and garlic powder. But I felt like they needed a little something extra. That’s when I remembered that I have herbes de Provence in my pantry!
For those of you who have never used herbes de Provence before, no judgment. I just heard of the blend a few months ago. It sounds fancy, but it’s really just a blend of thyme, rosemary, marjoram, oregano, savory, and lavender. Herbes de Provence comes from the Provence region in France, hence the name.
When I was there in the Fall, I picked up these herbs at a tourist shop because I kept seeing them everywhere and peer pressure? I don’t know. I had already purchased 3 bottles of olive oil and needed a souvenir that weighed about 1 ounce.
Well, I’m so glad I picked them up because I’m totally obsessed. It’s the perfect herb blend for spring, with a light floral flavor. There’s nothing herbes de Provence don’t go with. Literally any vegetable, chicken, fish – all delish! And the flavor completely elevated my plain garlic roasted fennel.
So now I’m challenging YOU! What’s a food you’ve always wanted to try, but haven’t? What’s holding you back? It’s not as scary as it seems, promise.
READ NEXT: ROASTED LEMON DILL BRUSSEL SPROUTS
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
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- 3 medium fennel bulbs
- 2 Tbsp grass-fed butter or ghee
- 1 1/2 Tbsp herbes de provence
- 2 tsp pink himalayan salt
- 2 tsp garlic powder
Ingredients
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|
- Preheat oven to 400º.
- Chop fennel bulbs into slices. Place onto a baking sheet and set aside.
- Melt the butter/ghee and coat the fennel. Add salt, herbes de provence, and garlic powder. Use hands to combine.
- Roast for 30-40 minutes (depending on how thick you cut your slices).