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).

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2011
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

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  • 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.

Tips

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

151.2 calories; protein 3.5g 7% DV; carbohydrates 11g 4% DV; exchange other carbs 0.5; dietary fiber 5g 20% DV; sugars 5.1g; fat 11.4g 18% DV; saturated fat 2.7g 14% DV; cholesterol 8.3mg 3% DV; vitamin a iu 1740.5IU 35% DV; vitamin c 17.2mg 29% DV; folate 45.6mcg 11% DV; calcium 137.2mg 14% DV; iron 2mg 11% DV; magnesium 31.4mg 11% DV; potassium 557.1mg 16% DV; sodium 519.2mg 21% DV; thiaminmg 4% DV.