“What’s for dinner?” That is a question I that either makes me cringe because I am not prepared and frankly haven’t a clue what we are going to eat OR I feel like a boss because I actually have a plan and it includes a dish that I know my family will enjoy. Roasted Mexican Fennel is quick, easy and so of course it makes the cut for one of my Simply28 recipes that I can have on the table fast with or without a plan. So, “What’s for dinner tonight” you ask? Grilled pork chops, Roasted Mexican Fennel and Blackberry Avocado Salad is what’s on the menu at the Cunningham house.
Ingredients
- 3 medium fennel bulbs
- 1 tsp kosher salt or sea salt
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon regular or smoked paprika
- Olive oil
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper or lightly coat the baking sheet with olive oil.
- Trim the fennel stalks from each fennel bulb. Thinly slice each fennel bulb from top to bottom, about ¼ to ½ inch thick. Place the sliced fennel on the cookie sheet and brush both sides with olive oil.
- In a small bowl, combine salt, chili powder, garlic powder and paprika. Stir to combine and then sprinkle both sides of the fennel with the mixture.
- Roast for 30 minutes until the slices are slightly browned and tender when poked with a fork. Serve and enjoy!
