Roasted Fennel and Shallots with Balsamic Vinegar and Kalamata Olives
1
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Here’s a salty-sweet side dish with an Italian flavourful profile. It pairs well with grilled or broiled fish, roast chicken or roast pork.
Ingredients
Uncooked fennel bulb
2 medium, (570 g) trim ends, remove stalks, reserve fronds
Shallots
6 small, quartered
Extra virgin olive oil
4 tsp(s), (20 ml)
Fennel seed
1 tsp(s), (5 ml)
Kosher salt
½ tsp(s), (2 ml)
Black pepper
⅛ pinch(es), (0.5 ml) freshly ground
Orange zest
½ tsp(s), (2 ml)
Fresh orange juice
¼ cup(s), (60 ml)
Balsamic vinegar
1 tsp(s), (5 ml)
Olives
8 large, Kalamata variety, pitted, sliced (about 1/4 c)
Instructions
1
Preheat oven to 230°C (450°F). Line a medium rimmed baking sheet with nonstick foil or just coat pan with cooking spray.
2
Cut each fennel bulb into 6 equal pieces; remove any tough outer leaves. Put fennel and shallots on prepared pan; drizzle with oil and toss to coat. Sprinkle with fennel seeds, salt and pepper; toss to coat. Spread vegetables in a single layer, fennel pieces should have a least one cut side facing down; arrange shallots around fennel.
3
Roast 20 minute; remove from oven and flip fennel. Roast until tender and light golden in spots, 10-15 minutes more.
4
Meanwhile, combine orange zest, orange juice and vinegar in a small cup.
5
Arrange vegetables on a serving platter; drizzle with orange juice mixture and then sprinkle with olives. Chop some reserved fennel fronds and sprinkle over top.
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