Roasted Fennel with Orange Glaze
2
Points®
Total time: 37 min • Prep: 10 min • Cook: 27 min • Serves: 4 • Difficulty: Easy
Part sweet, part savory. Super with roasted chicken and potatoes.
Ingredients
Uncooked fennel bulb
2 medium, cut into 1/4-inch slices, green fronds reserved
Olive oil
2 tsp(s)
Orange
1 large, navel
Balsamic vinegar
2 tbsp(s)
Orange marmalade
1 tbsp(s)
Instructions
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.
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