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


Recipe Summary test

1 hr 30 mins


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; protein 3.5g; carbohydrates 11g; dietary fiber 5g; sugars 5.1g; fat 11.4g; saturated fat 2.7g; cholesterol 8.3mg; vitamin a iu 1740.5IU; vitamin c 17.2mg; folate 45.6mcg; calcium 137.2mg; iron 2mg; magnesium 31.4mg; potassium 557.1mg; sodium 519.2mg.

1 vegetable, 2 fat