Roasted apples and fennel brings you a sweet, nutty licorice-anisey flavor.  It’s a wonderful combination that you can serve as a standalone side dish or puree and add to your favorite savory soup.  Fennel tastes like a cross between licorice and cabbage. When you roast fennel, it brings out the licorice flavor but also adds a slightly nutty twist to the flavor. It is also a great addition to a roasted potato or carrot dish.


Day 20 – Roasted Apples and Febbel – 365 Days of Baby Food
Prep Time
3 hrs 10 mins
Cook Time
3 hrs 10 mins
A great blend of flavors that compliment each other in a sweetly, nutty and licorice-y anise-y way.
  • 1 bulb fennel
  • 3 apples Macintosh or Granny Smith
  1. Preheat oven to 400F - Remove feathery greens. Slice fennel into
  2. quarters, peel, core and chop apples. Add to baking sheet and brush
  3. with olive oil. Roast uncovered on a baking sheet until soft and tender.
Recipe Notes

Puree or mash as needed. Mix ins: fruits, meats, yogurt, grains, veggies