Fennel is the green and white, tall vegetable with a large bulb at the bottom with grassy ‘fronds’ growing on the top that look like dill. It has a mild licorice/anise flavor when raw that gets milder when cooked and it then becomes slightly sweet.
I love to roast or bake fennel. Because it is a very crunchy vegetable (similar to celery), it does take some time to become tender. While delicious on its own, fennel is a perfect addition to dishes like Easy Mushroom, Fennel & Sage Pasta. I even like to add fennel in its raw form to Crunchy Vegetable Coleslaw.
How do you cut fennel?
Start with cutting off the stems and removing any discolored outer layer. Slice off the bottom, then stand the bulb up and cut in half. This will reveal the hard center that is a triangle shape, simply cut and remove. As far as the seasonings, I kept it very simple with salt, pepper and a little nutmeg. You can’t really taste the nutmeg, but it does enhance the flavors of the fennel and apple.
If you want to make this low carb/keto or gluten free, you can use your favorite keto or gluten free bread to make the breadcrumbs. You can even find low carb and gluten free breadcrumbs in the grocery store.
Baked Fennel and Apple with Breadcrumbs Serving Suggestions:
You can pair this side dish with just about any main dish. Pistachio Pesto Pasta would be a delicious choice, or Lemon Pepper Spaghetti. If you’re looking for a meat dish, Herbed Brown Butter Chicken with Tomatoes would work, or even Sage Rubbed Pork Tenderloin.
