Roasted Fennel With Rosemary Breadcrumbs

• 2 tablespoons chopped walnuts
• 2 (1-ounce) slices whole-grain bread, torn into pieces
• 2 tablespoons olive oil, divided
• 2 teaspoons finely chopped fresh rosemary
• 4 medium fennel bulbs, trimmed and halved lengthwise (about 4 pounds)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons cider vinegar

1. Preheat oven to 375u0b0.
2. Place walnuts and bread in the bowl of a mini food processor; pulse 3 to 4 times or until coarse crumbs form. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add rosemary; cook 30 seconds. Add nut mixture; cook 4 minutes, stirring frequently.
3. Cut each fennel half into 4 wedges. Combine fennel, remaining 1 tablespoon oil, salt, and pepper on a foil-lined baking sheet; toss. Bake at 375u0b0 for 45 minutes or until edges are lightly browned, turning after 20 minutes. Drizzle with vinegar. Sprinkle with walnut mixture; toss to coat.

walnuts, bread, olive oil, fresh rosemary, fennel bulbs, kosher salt, freshly ground black pepper, cider vinegar

Taken from www.myrecipes.com/recipe/roasted-fennel-rosemary-breadcrumbs (may not work)