Roasted Fennel with Raisins, Walnuts, and Parsley – a delicious recipe with olive oil, salt, walnuts, raisins, parsley, lemon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 450F.
2
Slice the fennel into 1/2-inch-thick wedges, making sure to leave the bolster intact so that the fennel pieces stay together.
3
Place the wedges in a 9 x 13-inch baking dish.
4
Drizzle with 2 tablespoons of the olive oil and 1 teaspoon of the salt.
5
Add 1 cup water.
6
Roast until the fennel is soft and fully cooked through, the edges are slightly brown, and the water is completely evaporated, about 40 minutes.
7
While the fennel is roasting, combine the walnuts, raisins, parsley, the remaining 2 tablespoons olive oil and 1 teaspoon salt, and a squeeze of lemon juice in a small bowl and mix well.
8
Make sure that the raisins are well coated with olive oil and not clumped together.
9
Remove the fennel from the oven and arrange on a large serving platter.
10
Top with the raisin mixture and serve.
186
kcal
Calories
20
g
Fat
2
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 fennel heads, 4 tablespoons olive oil, 2 teaspoons salt, 1/4 cup walnuts, toasted and finely chopped, and more.
Yes, Roasted Fennel with Raisins, Walnuts, and Parsley falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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