Keeping in line with my promise to myself to try out new vegetables, today I picked up fennel.

I don’t know why I waited so long to try fennel out, especially when I’ve how healthy and tasty it is. In any case, today was the day to finally try it out and for my first recipe, I simply grilled it to be added to some cauliflower rice later.

Bottom line: I loved it. I’m so excited to continue experimenting with this new (for me) veggie.

Ingredients:
2 fennel bulbs
1 1/2 tablespoons extra virgin olive oil
2 teaspoons garlic powder
1 heaping tablespoon of nutritional yeast
sea salt to taste

Method:
1. Preheat oven to 200°C and line a baking tray with nonstick parchment paper.
2. Prepare the fennel (I watched this simple YouTube video to show me how).
3. In a mixing bowl, mix together the oil, garlic, nutritional yeast, and salt (if using).
4. Add the fennel slices and toss to coat. {Since I was experimenting, I tried different thicknesses of slices to see how they would cook. I liked the chunkier fennel wedges more than the thinner slices.}
5. Spread out on a baking tray and roast for about 40 minutes. Turn the tray halfway through.

grilled fennel
fennel on top of cauliflower rice and garnished with beresta