Roasted California Fennel with Olive Tapenade, Feta & Mint

Roasted California Fennel with Olive Tapenade, Feta & Mint

0 Reviews
From: EatingWell Magazine, May/June 2011

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).

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 6 large bulbs fennel, with tops
  • 5 tablespoons extra-virgin olive oil, divided
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 2 cups pitted green olives
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ cup chopped fresh tarragon
  • 3 small cloves garlic, peeled
  • 2 tablespoons chopped rinsed capers
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon crushed red pepper
  • ¾ cup crumbled feta cheese
  • 1 cup torn fresh mint leaves


  • Active

  • Ready In

  1. Preheat oven to 375°F.
  2. 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.
  3. Roast the fennel until soft and caramelized, 1 to 1¼ hours.
  4. 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.
  5. 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 information

  • Per serving: 151 calories; 11 g fat(3 g sat); 5 g fiber; 11 g carbohydrates; 3 g protein; 46 mcg folate; 8 mg cholesterol; 5 g sugars; 0 g added sugars; 1,740 IU vitamin A; 17 mg vitamin C; 137 mg calcium; 2 mg iron; 519 mg sodium; 557 mg potassium
  • Nutrition Bonus: Vitamin A (35% daily value), Vitamin C (28% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 2 fat

Reviews 0