Roasted Fennel with Blood Orange Vinegar
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Serves: 3-4 side dish servings
 
Ingredients
  • 1 large fennel bulb
  • 3 Tablespoons blood orange vinegar* (I like this brand)
  • 2 Tablespoons olive oil
  • Salt and pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment paper.
  3. Slice the fennel and place it in a bowl.
  4. Add the vinegar first. Toss it with the fennel, and allow to sit for a few minutes to soak in.
  5. Next, add the olive oil and toss.
  6. Arrange the fennel in a single layer on the baking sheet and sprinkle with salt and pepper.
  7. Roast for 25-30 minutes.
Notes
If you don’t have blood orange vinegar, try substituting a tablespoon of orange juice and 2 tablespoons of white wine vinegar.
Recipe by Sustainable Dish at https://sustainabledish.com/roasted-fennel-with-blood-orange-vinegar/