Roasted Fennel and Shallots with Balsamic Vinegar and Kalamata Olives
- Total Time
Here’s a salty-sweet side dish with an Italian flavorful profile. It pairs well with grilled or broiled fish, roast chicken or roast pork.
cooking spray2 spray(s)
uncooked fennel bulb(s)2 medium, ends trimmed, stalks removed, fronds reserved
uncooked shallot(s)6 large, quartered
extra virgin olive oil4 tsp
fennel seed1 tsp
kosher salt½ tsp
black pepper⅛ tsp, freshly ground
orange zest½ tsp
fresh orange juice¼ cup(s)
balsamic vinegar1 tsp
olive(s)8 medium, Kalamata variety, pitted, sliced (about 1/4 c)
- Preheat oven to 450°F. Line a medium rimmed baking sheet with nonstick foil or just coat pan with cooking spray.
- Cut each fennel bulb into 6 equal pieces; remove any tough outer leaves. Put fennel and shallots on prepared pan; drizzle with oil and toss to coat. Sprinkle with fennel seeds, salt and pepper; toss to coat. Spread vegetables in a single layer, fennel pieces should have a least one cut side facing down; arrange shallots around fennel.
- Roast 20 minute; remove from oven and flip fennel. Roast until tender and light golden in spots, 10-15 minutes more.
- Meanwhile, combine orange zest, orange juice and vinegar in a small cup.
- Arrange vegetables on a serving platter; drizzle with orange juice mixture and then sprinkle with olives. Chop some reserved fennel fronds and sprinkle over top.
- Serving size: about ¾ c