Delicious fennel steaks the whole family will love

This stealthily simple recipe for roast fennel “steaks” with herbs, pistachios, as well as in-season fruit (oranges, within this situation) is really a scrumptious method to benefit from the best recently winter produce — plus, it’s a hearty, filling entree.

Roast fennel with orange, mint, pistachios

Ingredients (Serves 4):

2 bulbs fennel, halved

Zest of just one orange

Segments of just one orange

1 teaspoon ocean salt

¼ cup extra virgin essential olive oil

¼ cup roasted, salted pistachios

¼ cup finely chopped fresh mint


Preheat the oven to 400.

Arrange bulbs of fennel inside a baking dish, cut side up.

Sprinkle with orange zest and orange segments, then top with ocean salt.

Drizzle with essential olive oil and roast until tender, 35-40 minutes.

Remove from oven, and serve capped with mint and pistachios

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