Roasted Fennel With Crushed Hazelnuts And Cannellini Spread

Fennel is one of the most underrated vegetables. Raw fennel is tamed in the oven, mellowing its flavor and bringing out a natural sweetness, resulting in a different taste than when it’s raw. Roasting fennel caramelizes its edges and tame its licorice flavor, turning it sweet, mellow, and buttery. Even if you don’t think you like fennel, you’ll fall for this recipe.

Fennel, an aromatic vegetable with a subtle anise flavor, has been cultivated for centuries in the Mediterranean region. Ancient Romans believed it brought good luck and strength. Nutritionally, fennel is low in calories but rich in fiber, vitamin C, and potassium. When paired with protein-packed cannellini beans and heart-healthy hazelnuts, this dish becomes a nutritious powerhouse. The cannellini spread provides a creamy contrast to the caramelized fennel, while hazelnuts add a delightful crunch and nutty flavor.

Perfect as a light meal or a side dish—and delicious as leftovers.

Ingredients

- 2 large organic fennel bulbs

- 3 tbsp olive oil, divided

- Salt and freshly ground black pepper

- 1/3 cup hazelnuts

- 1 can (15 oz) cannellini beans, drained and rinsed

- 2 cloves garlic, minced

- 1 tbsp lemon juice

method

1. Preheat the oven to 400°F (200°C).

2. Trim the fennel bulbs, cut them into 1/2-inch wedges, and place them on a baking sheet. Drizzle with 2 tbsp olive oil, season with salt and pepper, and toss to coat.

3. Roast the fennel for 25-30 minutes, turning once halfway through, until golden and tender.

4. While the fennel roasts, prepare the cannellini spread. In a food processor, combine cannellini beans, minced garlic, remaining 1 tbsp olive oil, lemon juice, and a pinch of salt. Blend until smooth, adding a little water if needed for desired consistency.

5. Toast hazelnuts in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant and lightly browned. Let cool slightly, then roughly chop.

6. To serve, spread the cannellini mixture on a platter. Arrange the roasted fennel on top, sprinkle with chopped hazelnuts.