Make sure to use seedless oranges in this recipe.
- 4 item(s) uncooked fennel bulb(s), cored and cut into wedges
- 4 spray(s) cooking spray
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 medium orange(s), navel variety, segmented
- 1 tsp orange zest
- 2 Tbsp basil, 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