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January 29, 2010

Roasted Fennel - Super Quick and Easy

Don't have a lot of time? This is a really quick and easy meal to prepare. I'm finding it hard to eat raw all the time in Winter. For lunch I cut up some raw celery and carrots, but when dinner rolls around, I tend to lean towards cooked, but crunchy veggies. 

I had some fennel that I needed to use and this is what I came up with. It was really easy and surprisingly delicious. We were both totally satisfied and full.


Roasted FennelAnd Veggies
Ingredients:
 4 carrots
1 -2 fennel bulb
1 -2 cups eggplant chunks
2 med zucchini, chunks
2 yellow onions, chopped
2 cups broccoli florets
salt and pepper to taste
pinch of rosemary, crushed in fingers

Directions:
  1. Preheat oven to 450 degrees.
  2.  Prepare the fennel bulb as directed here.  I cut each half of the bulb into quarters.  In a large bowl, massage veggies with olive oil, salt, pepper and a hint of rosemary.
  3. I cooked my rice in mushroom broth, instead of water. For each 1/2 cup of cooked rice, I added 3 tsp of Ohsawa nama shoyu. 
  4. Roast veggies for 15 minutes. Stir. Roast another 10-15 minutes and serve over rice.

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