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

EatingWell Test Kitchen
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Ingredients

Directions

  • 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 calories; 11.4 g total fat; 8 mg cholesterol; 519 mg sodium. 11 g carbohydrates; 3.5 g protein; Full Nutrition