Roasted Fennel with Orange and Basil
Make sure to use seedless oranges in this recipe.
Uncooked fennel bulb(s)
4 medium, cored and cut into wedges
Olive oil cooking spray
2 medium, navel variety, segmented
2 tbsp(s), chopped
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- Place fennel in a large bowl and lightly coat with cooking spray; toss with salt and pepper. Spread evenly across both pans; roast for 20 minutes. Stir fennel and switch pan positions in oven; roast until fork tender and lightly browned on edges, 20 minutes more.
- Divide orange segments between pans; stir to combine. Roast until heated through, 5 minutes. Spoon into a serving bowl; toss with orange zest, garnish with basil and serve at once.
- Serving size: ¾ c