ROASTED FENNEL WITH TOMATOES (ITALIAN STYLE)
Italian style Roasted Fennel with Tomatoes is one of those dishes that can elevate a simple meal to the extraordinary level. The taste of roasted fennel with sweet cherry tomatoes is irresistible. It works perfectly topped on your favorite grilled, fried or baked fish, as well as chicken cutlets, pork or Veal Milanese.
Provided by Edyta
Categories Side Dish
Number Of Ingredients 5
Steps:
- Preheat the oven to 375F.
Nutrition Facts : Calories 106 kcal, Carbohydrate 1 g, Protein 1 g, Fat 12 g, SaturatedFat 2 g, Sodium 388 mg, Sugar 1 g, ServingSize 1 serving
ROASTED FENNEL WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.
ROASTED TOMATO AND FENNEL DIP
Such a delicious Dip - Add the olive oil in a slow but steady stream to the blender to ensure that this fresh and bright dip emulsifies properly.
Provided by Chef mariajane
Categories Vegetable
Time 45m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- In a bowl, combine the tomatoes, garlic, 2 tablespoons olive oil and fennel seeds. Mix until tomatoes are well coated then transfer to a roasting pan. Roast tomatoes 30-35 minutes or until they blister and are slightly charred. Remove and cool.
- In a blender, purée together the roasted tomatoes, toasted bread, vinegar, chili pepper paste and the salt. Add the remaining olive oil in a slow steady stream and purée until smooth. Transfer dip to a bowl and serve with an assortment of chopped vegetables.
Nutrition Facts : Calories 787.1, Fat 81.9, SaturatedFat 11.4, Sodium 402.3, Carbohydrate 14.2, Fiber 2.4, Sugar 4.1, Protein 2.6
WARM FENNEL-AND-PARMESAN DIP
A warm, golden dip always tempts guests to dig in. This one uses Parmesan cheese to season caramelized fennel and garlic.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h30m
Yield Serves 6 to 12
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Heat oil in a large heavy ovenproof skillet (preferably cast-iron) over medium-high heat until shimmering; add fennel, pressing down so that most of it fits snugly in a single layer. Add garlic to skillet. Brown fennel on 1 side for 4 minutes. Flip, and sprinkle lightly with salt. Cover skillet with parchment-lined foil, and transfer to oven. Roast until fennel is very tender, 20 to 30 minutes. Let cool slightly.
- Raise oven temperature to 450 degrees. Puree fennel and garlic in a food processor until smooth. Season with salt and pepper, and stir in 1/4 cup cheese. Transfer mixture to a 3-cup baking dish, and sprinkle with remaining 2 tablespoons cheese. Bake until dip is hot in center and cheese is golden brown, about 20 minutes. Serve immediately.
OLIVE OIL ROASTED TOMATOES AND FENNEL WITH WHITE BEANS
Provided by Ian Knauer
Categories Bean Tomato Appetizer Side Roast Vegetarian High Fiber Lunch Fennel Summer Low Cholesterol Vegan Potluck Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half ito 1/2-inch-wide wedges, leaving some ore attached to each wedge.
- Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
- Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.
ROASTED TOMATO AND FENNEL SAUCE
This sauce is delicious tossed with pasta and a handful of Parmesan. You can also spoon it onto toasted baguette slices and serve as a crostini.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes 3 1/2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together fennel, tomatoes, wine, oil, thyme, and pinch of sugar. Season with salt and pepper. Bake, tossing occasionally, until fennel softens and pan juices thicken, 35 to 40 minutes.
Nutrition Facts : Calories 86 g, Fat 6 g, Fiber 2 g, Protein 1 g
PASTA WITH ROASTED FENNEL AND TOMATOES
Categories Pasta Tomato Vegetable Vegetarian Quick & Easy Dinner Fennel Fall Noodle Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Arrange fennel halves cut side down in 8 x 8 x 2-inch glass baking dish. Drizzle with 1 1/2 tablespoons oil. Roast until fennel is light brown and tender, about 45 minutes. Cool. Cut fennel into 1/2-inch pieces.
- Heat remaining 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and garlic and sauté until onions are tender, about 6 minutes. Add tomatoes with juice, oregano and sugar; bring to boil. Reduce heat and simmer until thickened to sauce consistency, about 6 minutes. Add fennel and simmer 5 minutes longer. Season sauce with salt and pepper.
- Meanwhile, cook spaghettini in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.
- Add sauce to pasta; toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan and serve.
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
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