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By: V Capaldi When you are 100% Italian you grow up enjoying fennel and this is my story.

I love to add fennel this time of year to many dishes and now that I am known as "Chef V" working with Cozymeal I serve fennel a lot learning that for many it is their 1st experience eating this flavorful veggie.

Fennel is also used to make liqueur & how my family was known to get their fennel on.  Part of our charm!

It was a real treat to have it served as a side dish. Not a part of my family holiday traditions yet a part of my modern day holiday traditions. I like to include fennel to any holiday meal!

My great grandmother: Mom

11136711_10153845463151686_4677510889266648730_nMy maternal grandmother: Mary

Enjoy this FREE recipe from my newly updated e-cookbook: Paleo Perfect Holidays!

Roasted Fennel

Ingredients:

Preparation:

  • Heat oven to 400 degrees.
  • Remove stalks & cut bulbs into 1 inch lengthwise pieces or you can peel the bulb to create an almost chip
  • Coat in avocado oil & balsamic vinegar.
  • Add S&P to taste.
  • Line baking sheet w/ parchment paper
  • Place fennel on baking sheet.
  • Roast for about 45 minutes until desired.
  • It is recommended to allow the fennel to caramelize for best flavor!

Grab a full collection of family recipes turned Paleo Perfect with this newly updated e-cookbook from your favorite Italian miracle.  For the cost of a latte you get recipes filled with history, culture and taste beyond compare!  Click here and grab your copy today!

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