Photo of Roasted Fennel with Orange Glaze by WW

Roasted Fennel with Orange Glaze

Points® value
Total Time
37 min
10 min
27 min
Part sweet, part savory. Super with roasted chicken and potatoes.


Uncooked fennel bulb

2 medium, cut into 1/4-inch slices, green fronds reserved

Olive oil

2 tsp(s)


1 large, navel

Balsamic vinegar

2 tbsp(s)

Orange marmalade

1 tbsp(s)


  1. Preheat oven to 450ºF.
  2. Coat a baking sheet with cooking spray; top with sliced fennel. Drizzle fennel with oil, turning to coat both sides.
  3. Zest orange; mince zest and set aside.
  4. Segment orange by first removing white pith. Working over a medium bowl, section orange capturing juice in a bowl (to see a video about this technique,click here ). When orange is in segments, squeeze membrane over bowl to capture more juice. Cut orange segments into small pieces and sprinkle over fennel.
  5. Stir vinegar and marmalade into orange juice; pour over fennel.
  6. Roast fennel, turning once or twice, until caramelized, about 22 to 27 minutes. Remove to a serving plate and sprinkle with 1 to 2 teaspoons zest. Garnish with reserved fennel fronds; serve with salt and extra vinegar on the side, if desired. Yields about 1/2 cup per serving.