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Balsamic Roasted Fennel Salad

I always say I LOVE roasting vegetables, especially when you don’t know what to do with it lol. It brings out a sweetness that is so versatile. Finding fennel gave me that usual “what should I cook?” predicament. It’s not often available in Trinidad so this was a rare treat. I decided to keep it simple and not cover it up too much with other flavours. Now what shall I do with those leftover fennel fronds? Let me know in the comments how you eat fennel and any frond recipes!

[ingredients title=”Ingredients”]

  • Fennel Bulb, sliced (73 cals)
  • 1/4 cup chickpeas (182)
  • 1 carrot, thinly sliced length ways (25)
  • 3/4 cup sweet pepper, large slices (30)
  • 4 leaves Kale, roughly shredded (15)
  • 1.5 Tbsp Olive Oil (180)
  • 3 Cloves garlic, minced (15)
  • 1 Tbsp Balsamic Vinegar (14)
  • 1 Tablespoon chopped Chadon Beni (or cilantro)
  • Salt and Blackpepper to taste
  • Parmesan shavings (35) (optional)

540-580 Total Calories


[directions title=”Directions”]

  1. Mix oil, garlic, balsamic vinegar and salt and black pepper.
  2. Rub fennel, carrot, chickpeas and sweet pepper with oil mix according to amount of each. I added the chadon beni to the chickpeas alone.
  3. Place each separately on baking sheet and bake at 375F until cooked and tender (10 mins for carrots, about 20 for fennel and sweet pepper and 15 for chickpeas)
  4. Mix kale and roasted vegetables and add Parmesan shavings.





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