After adding sliced fennel bulb to a beef stew recently and loving the way it melded in with the beef broth and other vegetables, I thought I’d like to try fennel on its own: you know, let it be its own star of the show. Fennel has a unique licorice flavor that I absolutely love.

Once I had everything mise en place, I began chopping, mincing, and roasting. The roasted fennel in combination with the frying garlic and parsley made the whole house smell amazing.

Instead of the 4 medium bulbs, I used 2 large bulbs, about 1¼ lbs instead of 1½ lbs. Also, I would have liked the initial ingredient list to list the chopped fronds as well. I almost threw them away, until I began moving through the instructions and realized I was keeping them for this recipe.

I like this recipe because while the fennel bulbs are roasting, you can take care of your other dinner items and then come back to the fennel and finish it off in 5 minutes. And, at five grams of fiber per serving, I’ll be sure to add this in to my vegetable rotation!

Find more by Jessica at http://www.afeteforfood.com/.