ROASTED FENNEL SALAD
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim the fennel, reserving a handful of green fronds. Cut into slices about 1/4-inch thick. Heat a little olive oil in a saute pan, and, working in batches and seasoning with salt and pepper as you go, fry the fennel on both sides until golden and tender. As the fennel is done, arrange it on a serving platter.
- Zest the orange and set the zest aside. Remove the skin with a sharp knife, taking care to remove all the white pith from the fruit. Discard the peel. Cut out the orange sections, arranging over the fennel, and squeeze the orange juice over the whole salad.
- Slice the onion into paper thin rings and arrange over the salad. Scatter over the olives and pine nuts. Squeeze over lemon juice, to taste. Drizzle over a little more olive oil. Finally, scatter over the reserved fennel fronds. Serve.
FENNEL AND ROASTED PEPPER SALAD WITH OLIVES
Steps:
- Toss ingredients together and season to taste with salt and pepper; serve with sandwich.
ROASTED FENNEL WITH CHARRED TOMATOES, OLIVES, AND PECORINO
The flavor of fennel sings when roasted, and marries well with the Mediterranean flavors of slightly charred tomatoes, meaty kalamata olives, and crystalline bursts of earthy, aged Parmesan cheese. The textures and flavors play off each other in this simple one-pan dish that makes an elegant first course or accompaniment to fish, seafood, lamb, or chicken.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Nestle the fennel into a skillet, baking dish, or sheet pan so that it fits in one layer. Drizzle with the olive oil, turning to coat all sides. Season with salt and pepper, then finely grate half the pecorino cheese over the top. Roast until the fennel is fork-tender, about 45 minutes.
- Place the tomatoes, cut-side up, on top of the fennel. Turn the oven to broil. Broil the tomatoes until slightly charred and warmed through, 6 to 8 minutes. Sprinkle the olives and crumble the remaining pecorino cheese over the top before serving. Garnish with the parsley.
Nutrition Facts : Calories 251 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 13 milligrams, Sodium 385 milligrams, Carbohydrate 12 grams, Fiber 4.5 grams, Protein 7 grams, Sugar 2 grams
ROAST PORK WITH FENNEL, CHILES, AND OLIVES
Boneless pork loin is crusted with a fennel, coriander, and black peppercorn rub. Fennel wedges, Italian cherry peppers, and olives are given a quick turn in the oven, then served alongside the juicy meat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h45m
Number Of Ingredients 9
Steps:
- Rub pork all over with salt. Coarsely grind seeds and peppercorns in a spice grinder or with a mortar and pestle; rub all over pork. Bring pork to room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
- Rub pork with oil to coat generously. Roast until sizzling, about 20 minutes.
- Reduce heat to 375 degrees. Baste pork, and roast until center reaches 145 degrees, about 30 minutes more. Let pork rest 15 minutes before slicing. Meanwhile, toss fennel and chiles with just enough oil to coat; season with salt and pepper. Spread in a single layer on a rimmed baking sheet; roast until tender and lightly browned on bottom, 25 to 30 minutes. Add olives, and roast until hot, about 5 minutes. Toss together; serve with pork.
ROASTED FENNEL WITH TOMATOES, OLIVES & POTATOES
Delicious with roasted lamb or any grilled meats, this is a side dish you'll want to make time and time again during summer
Provided by Mary Cadogan
Categories Dinner, Main course, Supper, Vegetable
Time 55m
Number Of Ingredients 5
Steps:
- Boil potatoes until tender, about 8 mins.
- Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
- Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.
Nutrition Facts : Calories 121 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.54 milligram of sodium
More about "fennel roasted olives recipes"
FENNEL-ROASTED OLIVES - GOODHOUSEKEEPING.COM
From goodhousekeeping.com
Cuisine AmericanCategory ChristmasServings 5Estimated Reading Time 30 secs
- Preheat oven to 425 degrees F. On large rimmed baking sheet, toss olives, garlic, lemon zest, orange zest, 2 tablespoons olive oil, and black pepper.
ROASTED FENNEL WITH OLIVES AND GARLIC RECIPE | BON APPéTIT
From bonappetit.com
Servings 8Author Molly Stevens
- Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine fennel, olive oil, garlic, thyme, and crushed red pepper in large bowl; toss to coat. Spread fennel out on baking sheet; sprinkle with coarse kosher salt and pepper. Roast fennel 15 minutes. Using tongs, turn wedges over. Continue to roast until tender, turning 1 more time, about 20 minutes. Sprinkle olives over fennel. Roast until fennel begins to brown at edges, about 8 minutes longer. Season fennel with salt and pepper. Transfer to bowl and serve. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
ROASTED FENNEL RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (11)Total Time 50 minsCategory Side Dish, Quick And Easy, FennelCalories 75 per serving
BEST ROASTED FENNEL WITH CAPERS AND OLIVES RECIPE
From 177milkstreet.com
ROASTED OLIVES WITH FENNEL, CITRUS AND ROSEMARY - BEAUTY …
From beautyandthebeets.com
ROASTED BROCCOLINI AND FENNEL WITH OLIVES | RECIPES
From freshcityfarms.com
ROASTED OLIVES WITH FENNEL AND LEMON, WHATS COOKING …
From whatscookingamerica.net
ROASTED FENNEL WITH OLIVES RECIPE - BOB CHAMBERS
From foodandwine.com
- Preheat the oven to 450°. Coat a large nonstick baking sheet with vegetable oil spray. Arrange the fennel on the baking sheet, season with salt and pepper and roast for 20 minutes. Transfer to a large baking dish. Lower the oven temperature to 375°.
- In a bowl, cover the sun-dried tomatoes with hot water and let soak until softened, about 20 minutes. Drain and slice 1/4 inch thick.
- Melt the butter in a nonstick skillet. Add the onion and cook over moderately high heat, stirring, until browned, about 7 minutes. Add the stock and bring to a simmer. Pour over the fennel, cover tightly with foil and bake for 10 minutes. Uncover and bake for about 30 minutes longer, or until the fennel is tender. Mix in the olives, sun-dried tomatoes and basil and serve.
ROASTED FENNEL RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
RECIPE: ROASTED MAHI MAHI WITH FENNEL, OLIVES AND ORANGES
From thekitchn.com
SLOW ROASTED FENNEL | JAMIE MAGAZINE RECIPES - JAMIE OLIVER
From jamieoliver.com
HOW TO MAKE ROASTED FENNEL RECIPE (WITH VARIATIONS) - THE …
From thespruceeats.com
ROASTED FENNEL WITH TOMATO AND OLIVES - ROOTSANDCOOK
From rootsandcook.com
OLINDA OLIVES RECIPE | ROASTED OLIVES WITH FENNEL & ORANGE
From olindaolives.com
ROASTED FENNEL WITH OLIVES - SARDO FOODS
From sardofoods.ca
You'll also love