If you don’t know about fennel, please consider adding it to your menu. It makes a great side. It has a slight licorice flavor. I love it raw, thinly sliced into salads but when it’s roasted, it takes a much sweeter flavor and is an interesting and easy side to chicken. I like to make this alongside a another green vegetable or over a bitter salad of arugula.
Roasted Fennel with Blood Orange Vinegar
Author: Diana
Prep time:
Cook time:
Total time:
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
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper.
- Slice the fennel and place it in a bowl.
- Add the vinegar first. Toss it with the fennel, and allow to sit for a few minutes to soak in.
- Next, add the olive oil and toss.
- Arrange the fennel in a single layer on the baking sheet and sprinkle with salt and pepper.
- 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.
