ROASTED FENNEL WITH OLIVES AND GARLIC
Provided by Molly Stevens
Categories Garlic Olive Side Roast Thanksgiving Vegetarian Low Cal High Fiber Fennel Fall Healthy Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine fennel, olive oil, garlic, thyme, and crushed red pepper in large bowl; toss to coat. Spread fennel out on baking sheet; sprinkle with coarse kosher salt and pepper. Roast fennel 15 minutes. Using tongs, turn wedges over. Continue to roast until tender, turning 1 more time, about 20 minutes. Sprinkle olives over fennel. Roast until fennel begins to brown at edges, about 8 minutes longer. Season fennel with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Serve warm or at room temperature.
ROASTED FENNEL WITH TOMATOES, OLIVES & POTATOES
Delicious with roasted lamb or any grilled meats, this is a side dish you'll want to make time and time again during summer
Provided by Mary Cadogan
Categories Dinner, Main course, Supper, Vegetable
Time 55m
Number Of Ingredients 5
Steps:
- Boil potatoes until tender, about 8 mins.
- Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
- Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.
Nutrition Facts : Calories 121 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.54 milligram of sodium
BAKED RED SNAPPER WITH FENNEL AND OLIVES
Steps:
- Combine onion, fennel bulb, celery, and olives in a food processor with a slicing blade; process until everything is cut into a slaw-like consistency. Alternative use a knife to cut onion, fennel bulb, and celery into 1/8-inch thick strips and olives into rounds.
- Heat 2 tablespoons olive oil in a skillet over low heat. Add vegetable-olive mixture and season with salt and lemon zest. Cook and stir until everything is soft, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread out vegetable mixture on the bottom of a 9x12-inch pan and set red snapper on top. Drizzle with white wine, olive oil, and lemon juice. Scatter butter on top.
- Bake in the preheated oven for about 8 minutes. Move oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil red snapper for 2 minutes, making sure that it does not overcook.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 12.7 g, Cholesterol 64.5 mg, Fat 25.8 g, Fiber 4.6 g, Protein 25.1 g, SaturatedFat 7.9 g, Sodium 365.5 mg, Sugar 2.1 g
BAKED OLIVES WITH FETA
Roast olives and cheese with garlic, fennel and chilli for an easy and delicious canapé - a tasty dinner party nibble
Provided by Jennifer Joyce
Categories Buffet, Canapes
Time 17m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the olives and feta in a small roasting tin with the olive oil, garlic, fennel seeds and chilli flakes. Bake for 12 mins and serve warm with cocktail sticks and bread, if you like.
Nutrition Facts : Calories 146 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 3.8 milligram of sodium
BAKED OLIVES AND FETA CHEESE
Okay, you're having a party. You gotta have some gooey cheese! A big skillet of feta topped with lemon, fennel and herbe marinated olives and baked in the oven until melty...yummmm!!! It's a tantalizing flavour combination. This recipe is so easy. Serve with pita crisps or slices of rustic bread. I serve this in the same iron skillet I use to make the dish!
Provided by MarieRynr
Categories High In...
Time 30m
Yield 10-15 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, toss the olives with the thyme, lemon zest, red pepper flakes, fennel seeds and olive oil.
- Lightly oil the bottom of an 8 to 9 inch ovenproof skillet, such as cast iron.
- Place the cheese in the center of the pan, then top with the marinated olive mixture. Use a spatula to get all the goodies out of the olive tossing bowl and some will fall to the side. At this point, you can cover and refrigerate for up to 1 day.
- When ready to bake, heat the oven to 400*F.
- Bake the cheese and the olives for about 20 minutes, or until the cheese is soft and gooey. Serve immediately, right out of the pan, with slices of rustic bread, crostini, pitta, or Pita chips.
Nutrition Facts : Calories 103.7, Fat 9.4, SaturatedFat 3.8, Cholesterol 18.7, Sodium 410.8, Carbohydrate 2.4, Fiber 0.8, Sugar 0.9, Protein 3.2
LEMON FENNEL OLIVES
Provided by Nancy Harmon Jenkins
Categories easy, appetizer
Time 10m
Yield 2 1-pint jars
Number Of Ingredients 7
Steps:
- Put a layer of olives in the bottom of a glass jar. Add several slices of lemon, fennel and garlic, and sprinkle with grains of pepper and some fennel seeds. Continue layering olives and flavorings until jar is full. Cover olives with oil and set aside to store in a cool dark place until ready to give or serve.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 36 grams, Carbohydrate 38 grams, Fat 44 grams, Fiber 17 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 2566 milligrams, Sugar 5 grams
OLIVES BAKED IN RED WINE
Categories Olive Appetizer Bake Low Fat Vegetarian Quick & Easy Red Wine Winter Bon Appétit
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Combine olives, wine, fennel seeds, sliced garlic and olive oil in small baking dish. Bake uncovered until olives are heated through, about 20 minutes. Cool slightly. Serve olives warm.
BAKED FENNEL AND OLIVES
Make and share this Baked Fennel and Olives recipe from Food.com.
Provided by Xexe383
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- In a saute pan heat 2 tablespoons oil.
- Add fennel and saute for about 8 to 10 minutes, or until fennel is tender.
- In a small baking dish combine olives, red wine, garlic and Sauteed fennel.
- Toss to combine and season with salt and pepper.
- Sprinkle with remaining olive oil.
- Bake, uncovered, until olives and fennel are heated through, about 15 minutes.
- Serve warm with chunks of bread.
Nutrition Facts : Calories 193.2, Fat 17.1, SaturatedFat 2.3, Sodium 309.8, Carbohydrate 5.2, Fiber 2, Sugar 0.2, Protein 0.7
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