Roasted fennel with orange and basil
0 - 1
PersonalPoints™ per serving
Roasting fennel in the oven intensifies its flavor and brings out its sweetness. It's one of our favorite ways to prepare it. And we love the combination of roasted fennel with citrusy orange segments, which really play well off of each other. A touch of finely grated orange zest and chopped fresh basil really ties this satisfyingly savory side dish together. It's so easy to make and requires only seven ingredients, most of which you probably have in your pantry, so you'll find yourself making it over and over again. Just be sure to use seedless oranges in this recipe.
Uncooked fennel bulb(s)
4 item(s), cored and cut into wedges
2 medium, navel variety, segmented
2 Tbsp, 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: 3/4 c