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roasted fennel 01

Roasted Fennel with Mascarpone and Date Syrup

This roasted fennel with mascarpone and date syrup is an easy but equally impressive and delicious side or tapas style dish, and perfectly balanced in flavor.
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Prep Time 5 minutes
Cook Time 40 minutes
Course Appetizer
Servings 4 people

Ingredients
  

  • 2 bulbs fennel
  • 8 oz mascarpone cheese
  • 2-3 tbsp date syrup
  • 1/3 cup salted roasted pistachios, shelled
  • salt
  • olive oil

Instructions
 

  • Preheat the oven to 375. Line a sheet pan with parchment paper.
  • Prep the fennel. Cut off the stalk end and the root end. Slice the fennel in half, then into 1/4 inch thick slices. Arrange them in a single layer on the sheet pan. Drizzle generously with olive oil and season with salt.
  • Roast the fennel until tender and just starting to brown on the edges, 30-40 minutes (check around the 30 minute mark to be sure it's not burning). Once cooked, set it aside to cool.
  • Spread a plate or serving tray with an even layer of mascarpone. Top with roasted fennel, followed by a drizzle of date syrup and a sprinkling of pistachios.