Roasted fennel and shallots with balsamic vinegar and Kalamata olives
1
Points® value
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
6
Difficulty
Easy
Here’s a salty-sweet side dish with an Italian flavor profile that couldn't be easier to make and requires mostly hands-off cooking time. It pairs well with grilled or broiled fish, roast chicken, or roast pork, so you'll find yourself going to this recipe over and over again. Fennel bulbs and quartered shallots are topped with olive oil, fennel seeds, salt, and pepper, then roasted until they're nicely tender and golden. The perfectly cooked veggies are then drizzled with a citrusy orange zest, orange juice, and balsamic vinegar mixture and sprinkled with sliced Kalamata olives. Chopped fennel fronds on top ties it all together and provides a pretty presentation.
Ingredients
Cooking spray
2 spray(s)
Uncooked fennel bulb
2 medium, ends trimmed, stalks removed, fronds reserved
Shallot
6 large, quartered
Extra virgin olive oil
4 tsp
Fennel seeds
1 tsp
Kosher salt
½ tsp
Black pepper
⅛ tsp, freshly ground
Orange zest
½ tsp
Orange juice
¼ cup(s)
Balsamic vinegar
1 tsp
Olives
8 olive(s), medium, Kalamata variety, pitted, sliced (about 1/4 c)
