Roasted Fennel with Spiced Cashews | America's Test Kitchen

Name: Roasted Fennel with Spiced Cashews | America's Test Kitchen
Total time: 55 min
Ingredients: 2 fennel bulbs, bases lightly trimmed, 2 tablespoons fronds chopped coarse, stalks discarded; 2 tablespoons water; 1 teaspoon kosher salt; 3 tablespoons vegetable oil; 1/4 teaspoon pepper; 1 teaspoon water; 1/2 teaspoon brown sugar; 1/4 cup coarsely chopped raw cashews; 2 teaspoons vegetable oil; 1/2 teaspoon cumin seeds; 1/2 teaspoon brown mustard seeds; 1/2 teaspoon fennel seeds; 1/2 teaspoon nigella seeds; 1/2 teaspoon fenugreek seeds; 1/8 teaspoon kosher salt

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High heat turns this vegetable into an even better version of itself.

Keywords

Side Dishes
Vegetables
Vegan
Vegetarian
Weeknight
Holiday

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Ingredients

2 fennel bulbs, bases lightly trimmed, 2 tablespoons fronds chopped coarse, stalks discarded
2 tablespoons water
1 teaspoon kosher salt
3 tablespoons vegetable oil
1/4 teaspoon pepper
1 teaspoon water
1/2 teaspoon brown sugar
1/4 cup coarsely chopped raw cashews
2 teaspoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon brown mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon nigella seeds
1/2 teaspoon fenugreek seeds
1/8 teaspoon kosher salt