Slow-roasting fennel caramelizes its natural sugars and softens what in a raw state is a very crisp texture to something like that of a rich roasted onion. Topped with olive tapenade, feta and mint, it makes a side dish that can't be beat. Recipe adapted from Tyler Florence Family Meal by Tyler Florence (Rodale, 2010). Source: EatingWell Magazine, May/June 2011

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Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F.

  • Cut off the fennel stalks and coarsely chop the fronds; reserve the chopped fronds for garnish. Halve each fennel bulb lengthwise, trim the base and remove the tough outer layer. Rub the bulb halves with 2 tablespoons oil, salt and pepper. Place cut-side down in a roasting pan.

  • Roast the fennel until soft and caramelized, 1 to 1 1/4 hours.

  • Meanwhile, to make the olive tapenade, combine the remaining 3 tablespoons oil, olives, parsley, tarragon, garlic, capers, vinegar and crushed red pepper in a food processor and pulse until chunky.

  • To serve, arrange the roasted fennel on a serving platter and top with the tapenade, then sprinkle with feta, mint and the reserved fennel fronds.


Make Ahead Tip: Cover and refrigerate the roasted fennel (Steps 2-3) and tapenade (Step 4) in separate containers for up to 1 day. Bring to room temperature before serving.

Nutrition Facts

151 calories; 11.4 g total fat; 2.7 g saturated fat; 8 mg cholesterol; 519 mg sodium. 557 mg potassium; 11 g carbohydrates; 5 g fiber; 5 g sugar; 3.5 g protein; 1740 IU vitamin a iu; 17 mg vitamin c; 46 mcg folate; 137 mg calcium; 2 mg iron; 31 mg magnesium;