Baked Fennel with Honey and Walnuts, a quick, easy, delicious side dish that is prepared in no time. Ideal for accompanying any type of dish, it can be enjoyed either hot or at room temperature. Since it is a vegetable that is very good for our health, let’s eat it plentifully, especially raw, during its seasonal period, which runs from fall to spring. Moreover, it is so low in calories that it can be safely consumed even in low-calorie diets.
If you like fennel, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 4 fennel
- 4 tablespoons extra virgin olive oil
- 3 sprigs marjoram
- to taste salt and pepper
- 3 tablespoons honey
- 3 walnuts
Tools
- 1 Baking tray
- 1 Knife
- 1 Cutting board
Preparation
With a sharp knife and on a cutting board, divide the fennel into three or four parts, depending on their size. Wash them thoroughly under running water to avoid any residue of impurities and dry them with a cloth or paper towel.
Line a baking tray with parchment paper (I usually moisten it to make it adhere better), arrange the fennel slices on top, and drizzle them with extra virgin olive oil.
Season with salt, pepper, marjoram leaves, and bake in a preheated oven at 350°F. Cook for about 30 minutes.
At this point, take the tray out of the oven and finish seasoning the fennel. Add the honey, walnuts, and return them to the oven for another 10 minutes.
Once cooked, arrange them on a serving plate and drizzle all the cooking juices on top.
Serve our Baked Fennel with Honey and Walnuts, freshly baked or at room temperature because they will be delicious either way.
Tips and Storage
Baked fennel can be stored in the refrigerator for at least three days, as they are seasoned with natural preservatives.
However, it’s important to store them in airtight glass or ceramic containers to prevent contamination.
Avoid plastic because, in contact with food, it continuously releases toxic substances.
They can also be frozen, but remember that their texture will not be the same. Given how easy and quick they are to make, I don’t think it’s necessary. In any case, always defrost in the refrigerator and never at room temperature.
