Do like Fennel? Some people love the liquorice flavor of raw fennel and others not so much. If you’ve only tried fennel raw, this roasted version
is something totally different. Roasting brings out the natural sweetness in fennel and it become soft and tender. This is a delicious side dish, served at room temperature or leftovers tossed with a little olive oil make a lovely salad. Serve it on top of arugula, watercress or your favorite salad green mix.
Roasted Citrus Fennel
Ingredients
- 2 bulbs fennel, medium sized
- 2 tablespoons olive oil
- 1 each orange, zested
- 4 tablespoons orange juice
- 1 tablespoon dijon mustard
- 1/2 teaspoon chili powder
- 1/4 teaspoon natural salt
- 1/4 teaspoon fresh ground pepper
Instructions
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Preheat oven to 400 degrees. Line sheet pan with parchment paper and set aside
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Wash fennel bulbs, trim off any stalks and fronds and set aside. Trim off bottom or root end of fennel bulb. Cut fennel bulb in 1/2 lengthwise and cut fennel bulb 1/2's into wedges, making sure to cut through the inner core to help keep each wedge together.
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In a medium sized bowl whisk together olive oil, orange zest, orange juice, dijon mustard, chili powder, salt and pepper until combined.
Add fennel bulbs to citrus mixture and toss together to evenly coat fennel bulbs. Marinate in mixture for 20 minutes.
Remove fennel bulbs from bowl and place on prepare sheet pan in a single layer, (if it's too crowded use 2 sheet pans). Drizzle remaining marinade in bowl over the top of fennel.
Place in pre heated oven and roast for 45 minutes or until fennel is browned and soft , turning fennel over 1/2 way through roasting.
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Place roasted fennel on serving dish. Chop some of reserved fennel fronds and sprinkle on top. If you have extra orange, chop up some to add to the top as well.