Tons of recipes drum through my head as I sit here in this cafe wondering what would be my next culinary creation.  As much as I try to be artistic with my meals, I have to remind myself that too much of a fuss can take away from it’s natural beauty.  So with that thought in mind, my side dish of roasted fennel with honey roasted peanuts and dried cranberries was born.  I was in the mood for something vegetarian not only because I didn’t have any quality meat in my freezer or because I didn’t feel like trekking to a local source in search of quality meats…I was in the mood for a vegetable because, in this case, this particular vegetable satisfies me just as much as any steak could.  Fennel, in its raw form, is very aromatic and almost has the same crunchy texture as celery…but when roasted, fennel takes on a delicate flavor and soft texture.  I absolutely love roasted fennel…and when accompanied with peanuts or walnuts or pinenuts, I am in hog heaven.

I used 2 bulbs of fennel by simply trimming off the stalks and leaves.  Chop the bulb in half lengthwise then slice in angles to simulate a slice of pie.  Drizzle extra virgin olive oil and a few dashes of balsamic vinegar.  Sprinkle a little sea salt and freshly ground pepper to taste.  Roast in a baking dish for 30 – 40 minutes at 375 to 400 degrees, depending on how your oven works.  After it’s cooked, brighten up the flavor by tossing in some honey roasted peanuts and dried cranberries.  In the past, I’ve made this dish with a variety of nuts and fruits that include candied pecans, toasted walnuts and golden raisins.  Feel free to do the same.  Garnish with a sprig of the fennel leaf and you have yourself a gourmet creation.  Brooklyn, EAT your heart out!