I love Fennel. The sweet flavors reminiscent of licorice and anise are very refreshing and my favorite way to use them is by roasting them until they’re slightly golden and the flavors come through. Some other examples of using fennel are over here with curry and here with cabbage. But this recipe I have for you today has it all. The flavors, the richness, the elegance and the ease of the oven doing the work for you.
I like to use Indian spices in my roasted vegetables. Ground Cumin and coriander work perfectly with almost anything. Adding garlic is imperative while roasting veggies. My last minute idea of adding some smooth and delicate goat’s cheese is the icing on the cake here that does wonders to this salad. The complex flavors from the spices and the garlic with the sweetness of the fennel combined with the tangy creamy goat’s cheese is all you need in your life.
PrintSpiced and Roasted Fennel with Goat Cheese
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Sweet, roasted fennel is spiced with coriander, cumin, and garlic for a beautiful bite of flavor rounded out with creamy goat cheese. An easy, but elegant side.
Ingredients
- 2 fennel bulbs, hard outer shell discarded and sliced into strips
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp garlic powder
- 1/2 tsp paprika or mild red chili powder
- Salt, to taste
- 2 tbsp extra virgin olive oil
- 5 oz fresh goat cheese, crumbled
Instructions
- Preheat the oven to 400°F (200°C).
- Discard the hard outer shell of the fennel bulbs and slice them into strips.
- Place the sliced fennel on a baking sheet. Add ground cumin, ground coriander, garlic powder, paprika, salt, and olive oil.
- Mix everything well to ensure the fennel is evenly coated with the spices and oil.
- Spread the fennel strips out in a single layer on the baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the fennel is slightly golden and tender.
- Remove from the oven and let cool slightly. Transfer to a serving dish.
- Sprinkle crumbled goat cheese over the roasted fennel before serving.
Notes
For a more intense flavor, you can toast the cumin and coriander seeds before grinding them. This dish pairs well with grilled meats or as part of a vegetarian spread. Store leftovers in an airtight container in the refrigerator for up to 2 days. You can substitute fresh garlic for garlic powder if preferred, using about 2-3 cloves minced.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5
- Sodium: 200
- Fat: 11
- Carbohydrates: 10
- Fiber: 3
- Protein: 5
- Cholesterol: 15
Frequently Asked Questions
What spices should I use for roasting the fennel?
Use ground cumin and coriander, as they complement the sweet flavors of the fennel beautifully.
How do I ensure the garlic is properly incorporated in the dish?
Chop the garlic and mix it with the fennel before roasting to infuse the flavors evenly.
Can I substitute the goat cheese with another type of cheese?
While goat cheese adds a unique creaminess and tang, you could try a soft feta or ricotta for a similar texture, but the flavor will differ.
This recipe is DELICIOUS! I LOVE the spice combination. I was practically licking the bowl of where I mixed the spices and oil, to coat the fennel. With the warm soft goat cheese, it is the BOMB! Definitely going in my rotation.
Hi its coriander not Cardamom ..that seems to be an error ..thanks!
The recipe and additional info switches from cardamom and coriander. Which spice is correct?