I meant to post this yesterday but life had decided otherwise…
Here’s the first recipe of many others where I’m using the amazing grains of paradise that we learned about in my previous post. Like I told you in that post, one of my favorite uses for these amazing peppery seeds is on roasted veggies and what’s better than roast fennel bulbs seriously. This recipe is simple and delicious plus you can serve this side dish with pretty much anything. I personally love it on the side of a big juicy steak 😉
– INGREDIENTS –
Fennel Bulb, sliced
1 tablespoon of honey***
2 teaspoons of olive oil
1 teaspoon of grains of paradise, crushed****
1 1/2 teaspoon of dried thyme
1/8 teaspoon of big salt
*** I used cream textured honey because that’s all I buy but regular honey works well also.
**** Don’t panic if you don’t have any grains of paradise on hand, use 1 teaspoon of black peppercorn, crushed instead.
1- Pre-heat your oven at 375 and line a parchment paper on a baking sheet. Slice your fennel bulb in the desirable shape. I know you can use the entire fennel but I personally prefer using just the bulb part of this recipe for the simple reason that it’s much tender. I still keep the stems of the fennel to make soup usually but you don’t have to keep them.
2- Mix all the rest of the ingredients in a small mixing bowl and pour it on top of your previously cut fennel. Mix well with a spoon or even your hands to make sure every pieces of fennel is covered by the mixture. It’s normal to see small clumps of honey and spices if you are using a cream honey like me but no worries, all of that will melt during the cooking.
3- Roast in your pre-heated oven for 45 minutes and enjoy!