HOW TO MAKE ROASTED FENNEL (WITH VARIATIONS)
Steps:
- Preheat oven to 375 F.
Nutrition Facts : Calories 150 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 2 g, Sodium 203 mg, Sugar 3 g, Fat 14 g, ServingSize 1 to 2 servings, UnsaturatedFat 0 g
ROASTED FENNEL
Quick and easy roasted fennel recipe. Sliced fennel oven roasted in olive oil and balsamic vinegar.
Provided by Elise Bauer
Categories Side Dish Quick and Easy Fennel
Time 50m
Yield 4
Number Of Ingredients 3
Steps:
- Toss fennel wedges with olive oil and balsamic: Preheat oven to 400°F (205°C). Place the fennel wedges in a bowl and toss them with 1 to 2 tablespoons of olive oil, just enough to coat them. Sprinkle with balsamic vinegar, again just enough to coat.
Nutrition Facts : Calories 75 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 23 mg, Sugar 2 g, Fat 7 g, ServingSize Serves 4, UnsaturatedFat 0 g
THE BEST ROASTED FENNEL
Fennel sometimes plays second fiddle to other vegetables, but it is the true star in this simple but impressive side dish. Roasting the fennel until tender and almost creamy mellows its usual licorice flavor and brings out a touch of natural sweetness. Even if you don't normally like fennel, give this delicious dish a try. You might be surprised.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven and preheat to 475 degrees F.
- Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
- Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
- Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.
SIMPLY ROASTED FENNEL
Simply roasted with olive oil, Kosher salt and freshly ground black pepper, the fennel mellows into such an excellent flavor. It doesn't need anything else but can be sprinkled with Parmesan. Serve with grilled lamb and wild mushroom risotto for a perfect dinner.
Provided by Penny Stettinius
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees.
- Toss the fennel, olive oil, season with salt and pepper and pop into the oven, uncovered, in a small pan.
- Shake the pan every 15-20 minutes.
- Cook for 45 minutes, or until soft and starting to crisp on the edges.
ROASTED FENNEL WITH PARMESAN
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
OVEN-ROASTED FENNEL
Roasting fennel gives it a lovely buttery, caramelized flavor and brings out its natural sweetness. Serve with roasted pork tenderloin, grilled lamb, or a fatty fish such as salmon.
Provided by France C
Categories Roasted Vegetables
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Trim the stalks off the fennel, setting the green fronds to the side to later use for garnish, if desired. Trim the root ends to create a flat surface; there is no need to remove the core. Slice fennel into 1/4- to 1/3-inch slices and place on the baking sheet.
- Whisk together olive oil, vinegar, garlic, thyme, salt, and pepper in a small bowl. Brush over the fennel slices.
- Roast in the preheated oven until fennel is soft and caramelized, 25 to 30 minutes, turning slices over halfway through. Remove to a serving platter and garnish with green fronds, if desired.
Nutrition Facts : Calories 137 calories, Carbohydrate 11.2 g, Fat 10.4 g, Fiber 3.9 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 500.5 mg, Sugar 1.9 g
MARMIE'S EASY ROASTED FENNEL WITH ONION
This was the first time I made Fennel... so I just put things I really like together. (I bet you could add just about any other vegetable to this!) Well it was so very yummy and received raves from my family. I find it incredibly easy and a perfect make ahead dish that frees up time when entertaining. I served it with salmon and it was exquisite!
Provided by Marmies
Categories Onions
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place the following in a greased casserole (or Ziplock bag if preparing ahead.).
- Cut top and bottom of Fennel away, saving green leafy top as you can eat the whole Fennel using it for garnish or in salads.
- Peel exterior layer off Fennel.
- Cut Fennel in quarters lengthwise, then cut each quarter again if it is a large Fennel, and cut away 'core' from each piece. Place sliced Fennel in bowl or Zipper bag.
- Peel and slice Red Onion in quarters length wise. Add to Fennel.
- Core, seed and slice Red Pepper in similar manner. Add to Fennel.
- ***NOTE *** To coarsely crush garlic a little bit easier -- Break the head of the garlic into individual cloves with your hands and discard paper covering. Slice bottom of each garlic clove away and discard end. Place clove on a cutting board, lay a wide knife flat, or a spatula over the clove and smack it with your fist to crush it! The paper will just pop away, discard paper. Use garlic clove as desired.
- Peel and crush garlic cloves. Add to Fennel.
- Add Olives to Fennel.
- Add 1/4 cup olive oil, rosemary, kosher salt and pepper, mix coating vegs with the oil and spices.
- Mix lemon juice and wine in separate cup add 1/2 of the liquid to Fennel and mix all together.
- Set remainder of wine/lemon liquid aside until/if required during roasting.
- Pour fennel mixture into an appropriately sized casserole dish if not already there. If coming from a bag take a spatula and scrape all the yummy seasonings out of the bag and pour over vegs.
- Roast in oven at 425 degrees for approximately 30-45 min uncovered until nicely golden and softened.
- Stir occasionally to prevent burning.
- Add remaining wine/lemon mix to fennel if necessary while roasting.
- Enjoy.
Nutrition Facts : Calories 250, Fat 14.2, SaturatedFat 2, Sodium 534.9, Carbohydrate 26.1, Fiber 8.4, Sugar 3.2, Protein 4
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