THE BEST ROASTED FENNEL
Fennel sometimes plays second fiddle to other vegetables, but it is the true star in this simple but impressive side dish. Roasting the fennel until tender and almost creamy mellows its usual licorice flavor and brings out a touch of natural sweetness. Even if you don't normally like fennel, give this delicious dish a try. You might be surprised.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven and preheat to 475 degrees F.
- Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
- Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
- Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.
SLOW-ROASTED OLIVES WITH FENNEL AND ORANGE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F. Combine the olives with the remaining ingredients in a large mixing bowl, tossing the mixture together with your hands. Transfer the olive mixture to a baking dish, cover with foil and bake for 2 hours.
- Drain the oil out (keep it to use as a bread dip) and serve the roasted olives warm or at room temperature with assorted cheeses.
LEMON FENNEL OLIVES
Provided by Nancy Harmon Jenkins
Categories easy, appetizer
Time 10m
Yield 2 1-pint jars
Number Of Ingredients 7
Steps:
- Put a layer of olives in the bottom of a glass jar. Add several slices of lemon, fennel and garlic, and sprinkle with grains of pepper and some fennel seeds. Continue layering olives and flavorings until jar is full. Cover olives with oil and set aside to store in a cool dark place until ready to give or serve.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 36 grams, Carbohydrate 38 grams, Fat 44 grams, Fiber 17 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 2566 milligrams, Sugar 5 grams
ROASTED FENNEL WITH OLIVES AND GARLIC
Provided by Molly Stevens
Categories Garlic Olive Side Roast Thanksgiving Vegetarian Low Cal High Fiber Fennel Fall Healthy Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- 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.
- Serve warm or at room temperature.
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
CHICKEN ROASTED WITH FENNEL AND GREEN OLIVES
Provided by Linda Wells
Categories dinner, roasts, main course
Time 30m
Yield Two to four servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Split the chicken in half, slicing only through the backbone and removing it, or ask your butcher to do this.
- In a small bowl, combine the lemon zest, garlic, fennel seeds and parsley with one teaspoon of salt, a quarter teaspoon of freshly ground pepper and two tablespoons olive oil.
- Rub three-quarters of the resulting paste evenly under the skin of the chicken, including the thighs, being careful not to tear the skin. Rub the remaining paste on the underside of the chicken. Squeeze the juice of the lemon quarters on the cut surfaces and save the lemon.
- Choose a baking dish that snugly accommodates the butterflied chicken. Oil the pan lightly and scatter half of the olives, the lemon quarters and the fennel branches (if used) about the pan. Place the chicken skin-side up in the dish with the wing tips tucked under. Brush lightly with oil, sprinkle with salt and pepper to taste and scatter the remaining olives over the chicken.
- Place the chicken, uncovered, on the middle rack of the oven.
- Roast the chicken, basting every 15 minutes, until it is golden brown and the joints move freely. The chicken is done when the internal temperature reads 170 degrees, about one hour.
Nutrition Facts : @context http, Calories 743, UnsaturatedFat 39 grams, Carbohydrate 3 grams, Fat 58 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 15 grams, Sodium 1002 milligrams, Sugar 0 grams
MACKEREL WITH ROASTED FENNEL, MEYER LEMON, AND OLIVES
A whole fish is cooked and topped with this savory Mediterranean Meyer lemon-olive sauce over roasted fennel.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Slice fennel into 1/2-inch wedges (reserve fronds), arrange on a rimmed baking sheet, and drizzle with 1 tablespoon olive oil. Season with salt and pepper and roast, flipping fennel halfway through, until caramelized and golden, about 25 minutes. Let cool. Cut into 1/2-inch pieces. Transfer to a medium bowl.
- Peel zest from lemon, avoiding white pith. Thinly slice zest on the bias. In a medium bowl combine zest with fennel, olives, 2 tablespoons fresh lemon juice, and 1 tablespoon olive oil. Set aside.
- Butterfly mackerel by cutting lengthwise along belly of fish toward tail, then slicing along backbone (but not all the way through the fish). Gently open fish and arrange skin-side down on a parchment-lined baking sheet; flatten slightly. Drizzle with olive oil and season with salt and pepper. Bake until cooked through and flaky, 10 to 12 minutes. Transfer to a serving platter and top with fennel mixture. Garnish with chopped fennel fronds.
Nutrition Facts : Calories 812 g, Cholesterol 202 g, Fat 50 g, Fiber 2 g, Protein 65 g
More about "roasted olives fennel lemon recipes"
ROASTED OLIVES WITH FENNEL AND LEMON RECIPE - WHAT'S …
From whatscookingamerica.net
Cuisine GreekEstimated Reading Time 2 minsCategory AppetizerTotal Time 1 hr
- In a 8-inch baking pan, spread the olives, garlic slices, and lemon slices. Drizzle with the olive oil and sprinkle with the fennel seeds and red pepper.
- Bake for 45 minutes, stirring the olives at least 3 times. Remove from oven and store in the refrigerator.
ROASTED OLIVES WITH LEMON, GARLIC & HERBS - ANDREW …
From andrewzimmern.com
Estimated Reading Time 2 mins
ROASTED OLIVES WITH FENNEL, CITRUS AND ROSEMARY - BEAUTY …
From beautyandthebeets.com
FENNEL-ROASTED OLIVES - GOOD HOUSEKEEPING
From goodhousekeeping.com
RECIPE: FRESH LINGUINE & ROASTED FENNEL WITH LEMON …
From blueapron.com
ROASTED FENNEL WITH OLIVES AND GARLIC RECIPE | BON APPéTIT
From bonappetit.com
LEMON ROASTED FENNEL WITH OLIVES AND BREADCRUMBS
From thewimpyvegetarian.com
5/5 (3)Total Time 55 minsCategory Side Dish
- Preheat the oven to 400˚F. Slice each fennel bulb into 8 wedges and place in a baking pan. Lay the thin lemon slices over and around the fennel. Drizzle with olive oil and dust with salt, pepper and thyme. Roast for 30 minutes or until tender.
- Bring the orange juice to a simmer in a skillet over medium-high heat. When reduced by half, it will begin to caramelize. Add the olives, minced roasted lemon, raisins, and breadcrumbs, and sauté until fragrant and the breadcrumbs are lightly toasted.
- Remove the remaining roasted lemons from the baking dish, sprinkle the Gorgonzola over the fennel, and fold the breadcrumb mixture into the fennel.
- (If making this ahead, you can stop here, cover with plastic and refrigerate. Rewarm at 350F for 15 minutes before continuing.)
ROASTED FENNEL WITH LEMON - COOK VEGGIELICIOUS
From cookveggielicious.com
LOADED HUMMUS RECIPE | BEST HUMMUS RECIPE - DELISH
From delish.com
BEST ITALIAN ROASTED VEGETABLES RECIPE
From marcellinaincucina.com
10 BEST FENNEL RECIPES THAT TASTE INCREDIBLE - JAMIE OLIVER
From jamieoliver.com
7 ROASTED FENNEL RECIPES THAT ARE DELICIOUS AND NUTRITIOUS
From allrecipes.com
LEMON-ROASTED FENNEL RECIPE - TASTING TABLE
From tastingtable.com
ROASTED FENNEL WITH WHITE BEANS, GREEN OLIVES AND LEMON
From julia-ostro.com
RECIPE: ROASTED CHICKEN THIGHS WITH FENNEL & LEMON | KITCHN
From thekitchn.com
15 EASY FENNEL RECIPES - SELECTED RECIPES
From selectedrecipe.com
ROASTED OLIVES WITH FENNEL & LEMON - RECIPE - COOKS.COM
From cooks.com
PICKLE BRINE ROAST CHICKEN WITH SPRING ONION POTATO SALAD
From mob.co.uk
ROASTED FENNEL AND SHALLOTS WITH LEMON AND OLIVES RECIPE / RIVERFORD
From riverford.co.uk
You'll also love