Roasted Fennel and Leeks
Roasted Fennel and Leeks
Prep Time
10 minutes
Cook Time
32-35 minutes
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Full Product Description
This vibrant and flavorful dish brings out the natural sweetness of roasted fennel and leeks, beautifully balanced with rich balsamic and tangy bleu cheese. It’s a perfect side for a cozy dinner party or an elevated topping for gourmet burgers at your next backyard gathering. Give it a try when you want something easy, elegant, and full of depth.
Ingredients
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Ingredients:
- 1 fennel bulb
- 2 small leeks, rinsed well
- 3-4 tbsp bleu cheese, crumbled
- 3 tbsp Pasolivo California Extra Virgin Olive Oil
- 1 tsp Pasolivo Kosher Flake Sea Salt
- 2-3 tbsp Pasolivo Aged Balsamic Vinegar (Quantity will vary depending on size of leeks and fennel)
Preparation
- Preheat oven to 375 degrees. Cut stalks off of fennel bulb. Cut fronds off of stalks. Slice stalks into 1/4" slices. Trim off thin layer at base of bulb and cut in half from top to base. Slice each half crosswise in 1/4" thin slices. Slice leeks into 1/4" slices. Place leeks and fennel in bowl, add Pasolivo California Extra Virgin Olive Oil , and toss to coat. Place in a single layer on a parchment-lined baking sheet. Sprinkle with 1 tsp Pasolivo Kosher Flake Sea Salt . Cook 15 minutes. Stir in 2-3 tbsp Pasolivo Aged Balsamic Vinegar , and continue to cook 10 more minutes. Place in serving bowl and stir in bleu cheese. *Good as a side dish for beef or as a topping for burgers.
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