Air Fryer Burrito

It’s still spring in the northern hemisphere, but already too hot where I live to turn on the oven. I’m having to look for alternative ways to cook and eat spring vegetables. I saw some appetizing fennel bulbs at the store and decided to try roasting them. Fresh fennel is crisp with a licorice taste, while roasted fennel has a more subtle flavor.

Without the oven, I decided to see if I could get the same result with my toaster oven. I checked the manufacturer’s recommendations and cooked it like this:

1. Wash the bulbs and trim off the tough bottom, fronds, and stalks.
2. Cut the fennel bulbs into quarters, or even smaller if you prefer.
3. Toss the fennel with olive oil, salt, and pepper.
4. Line the toaster oven’s roasting pan with tin foil, and add the fennel in one layer.
5. Roast (or bake) at 425-430 F for 25 minutes, turning the pan and flipping the fennel halfway. You might want to lower the temp or cooking time if your oven is smaller and cooks faster.

So far I’ve added the roasted fennel to rice bowls and pita sandwiches, along with some fresh mint I grew: