Roasted Fennel with Pine Nuts
February 21st, 2011|Filed Under Recipes, Side Dishes

Roasted Fennel Pine Nuts Social Chef 600x428 Roasted Fennel with Pine NutsFebruary is so hard for me. It’s far enough from January that I’ve already failed at all of my New Year’s resolutions and close enough to summer that I begin to realize I need to lose weight. I feel stuck in limbo. Besides being Black History Month, I also like to call February Vegetable Month — a month where I try to incorporate as many vegetables into my diet as possible and honor all the black people that make music videos, clubs and Chelsea Lately so much fun.

If I had to think of one person that embodies these two things it would be Jennifer Hudson. Not only is she black, she’s also lost a lot of weight on Weight Watchers and looks amazing.

I was very reluctant to go watch the movie DreamGirls until I heard my mother’s Pulitzer prize-worthy review… She had purchased a bootleg version of the DVD from one of the stock room managers at a department store. Not really sure how that relationship was established, but that’s not the point. She watched it one night and asked me if I had seen it. I said “no” and she proceeded with her review. My mother is really straightforward, sweet and honest. This was her exact review…

“Oh, wow! That movie was so nice. I didn’t realize Beyonce was in it. She was good, but the fat girl was amazing.”

I assumed she was referring to Jennifer Hudson since she had just won the Academy Award. I finally watched the former big girl and agree with my mother. Big or small, that girl’s got talent.

For me, it’s back to eating vegetables.

Recipe: Roasted Fennel with Pine Nuts and Balsamic Vinegar


  • 3 Fennels (bulb only), Sliced
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Fresh Black Pepper
  • 1/4 Cup Olive Oil
  • 1/3 Cup Pine Nuts
  • 1/2 Cup Balsamic Vinegar


  1. Preheat your oven to 400 degrees. Toss the fennel, salt, pepper and olive oil and place in a roasting pan. Roast the fennel in the oven for 30 to 40 minutes until golden, flipping midway. While the fennel is roasting, bring the balsamic vinegar to a boil and reduce the head and simmer for 20 minutes. The vinegar will reduce and create a sweet syrup. Once reduced, let cool.
  2. Once your fennel is done roasting, plate it up, sprinkle the pine nuts and drizzle with the balsamic vinegar.

Number of servings (yield): 6

Meal type: dinner

Microformatting by hRecipe.

9 Responses to “Roasted Fennel with Pine Nuts”

  1. Lumnie says:

    these are delicious!

  2. Paige Barr says:

    this looks so good I want to take a bath in it; which would save calories

  3. Rroosh says:

    This is the best cooking blog ever . . .just thought you would like to know my review . . . and although I will never cook anything for fear of burning my building down . . . I do love reading it. . . so freaking funny LOVE YOU

  4. These says:

    You spelled my name wrong Lumnie!

  5. Fernando says:

    why do roasted pine nuts make everything taste good? Hey Social Chef, throw some linguini in that bad boy and bring on the fat girls!

  6. Lee says:

    HUGE incentive to run to market right now and buy fennel bulbs. They were a staple of life living in Italy and I love them and always have fennel seed on hand, but the bulbs have gotten so expensive here. This simple feast with the reduced balsamic make it an imperative.

  7. Holly says:

    I made this last week, but without the pine nuts! I will add those in next time – what a great recipe!

  8. Spike says:

    fennel might be my favorite winter vegetable! beautiful

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