Roasted Fennel


1 bunch of fennel, split and roasted.  Put a little water in the bottom of a glass baking dish, drizzle with extra virgin olive oil, salt n pepper and a little rosemary. Baked, covered, in a 425 oven for 30-40 minutes. Mmmmhmmm – delicious!  I served this as a side, with mushroom-seafood pasta served on top of baked potatoes.


Life is an amazing journey.

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Posted in 2016 Food 'n Recipes, Alison Boston, Fish and Seafood, Recipes, Vegan, Vegetarian

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