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
Units
Scale
- 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