Roasted Fennel, Chickpeas, and Red Grapes
When roasted, the chickpeas get a bit chewy, the grapes intensify in sweetness, the fennel caramelizes, and the garlic becomes crispy. It’s a winning combination and you have to try it! Tastes great as a side dish with fish.
1 Large Fennel Bulb, cut in half then thinly sliced (don’t remove the core)
½ can Chick Peas (garbanzo beans), rinsed
2 cups Red Seedless Grapes (about one large bunch)
1 large or 2 medium cloves of garlic, thinly sliced
1-2 tsp Chopped Fresh Rosemary
¼ – ½ tsp Salt (I like sea salt)
2 Tbl Olive Oil (preferably extra virgin)
Freshly ground pepper
- Preheat oven to 450 F.
- Toss all ingredients together and spread out on a baking sheet or ceramic baking pan.
- Roast for approx 25 minutes. Serve warm or room temp.