roasted fennel with raisins, walnuts, and parsley
I kicked off this blustery week with a new take on fennel, a vegetable I usually have raw and thinly shaved in salads. The difficulty-of-preparation-to-deliciousness ratio is very low. You cut up some fennel and while it’s roasting in the oven, you combine raisins, walnuts, parsley, lemon juice, and olive oil. When it’s all done, you get softened, licorice-y pieces of fennel coated in a bright lemony dressing, chewy raisins, and crunchy walnuts. It’s probably obvious by now, but this is a simple and worthwhile fall vegetable side dish to try out, in my opinion. The recipe is from The Meatball Shop, featured in New York Magazine.
