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Roasted Fennel with Pine Nuts and Almond Crumb Topping

Serves 2

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    Roasted Fennel with Pine Nuts and Almond Crumb Topping

    Simple and satisfying, this recipe makes the most of fennel’s texture by caramelizing the edges and roasting it until just tender. The mixture of almonds and nutritional yeast gives a cheesy flavour while kicking up the levels of iron and protein.

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    Put that stuff on everything!

    Reserve any remaining topping in an airtight container in the fridge for up to a week. Enjoy it sprinkled on pasta, on sauteed greens, or in soups.

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    Roasted Fennel with Pine Nuts and Almond Crumb Topping

      Ingredients

      • 1 medium fennel bulb, trimmed and fronds reserved
      • 1/8 tsp (0.5 mL) salt
      • 1/4 tsp (1 mL) freshly ground black pepper
      • 1 Tbsp (15 mL) extra-virgin olive oil
      • 3 Tbsp (45 mL) almond flour
      • 2 Tbsp (30 mL) nutritional yeast
      • 1 tsp (5 mL) dried oregano
      • 1 Tbsp (15 mL) pine nuts

      Nutrition

      Per serving:

      • calories253
      • protein12 g
      • total fat12 g
        • sat. fat2 g
      • total carbohydrates28 g
        • sugars3 g
        • fibre9 g
      • sodium229 mg

      Directions

      01

      Preheat oven to 375 F (190 C).

      02

      Wash fennel. Cut across top to remove fronds, then cut across the base, before cutting lengthwise into quarters and then into eighths. Cut away remaining core at the centre of each piece, leaving just enough to keep each piece of fennel together. Season with salt and pepper.

      03

      In oven-proof and stovetop-safe baking dish, heat olive oil on medium high heat. Place fennel pieces, cut side down, in oil and allow to sear, until golden, turning once. Place baking dish in the preheated oven and bake for 20 minutes.

      04

      While fennel cooks, in small bowl, combine almond flour, nutritional yeast, and oregano. Stir well and set aside.

      05

      When fennel has completed its first 20 minutes of baking, remove baking dish from oven and turn the fennel pieces. Sprinkle about 3 Tbsp (45 mL) of topping overtop and return to oven. Bake for a further 10 minutes, sprinkle pine nuts overtop, and then turn oven to broil. While watching carefully, broil until topping is nicely browned and pine nuts are just golden. Garnish with reserved fennel fronds; serve immediately, and enjoy!

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