Roasted Fennel and Shallots with Balsamic Vinegar and Kalamata Olives

Total Time
50 min
15 min
35 min
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 spray

2 spray(s)

uncooked fennel bulb(s)

2 medium, ends trimmed, stalks removed, fronds reserved

uncooked shallot(s)

6 large, quartered

extra virgin olive oil

4 tsp

fennel seed

1 tsp

kosher salt

½ tsp

black pepper

tsp, freshly ground

orange zest

½ tsp

fresh orange juice

¼ cup(s)

balsamic vinegar

1 tsp


8 medium, Kalamata variety, pitted, sliced (about 1/4 c)


  1. Preheat oven to 450°F. Line a medium rimmed baking sheet with nonstick foil or just coat pan with cooking spray.
  2. 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.
  3. Roast 20 minute; remove from oven and flip fennel. Roast until tender and light golden in spots, 10-15 minutes more.
  4. Meanwhile, combine orange zest, orange juice and vinegar in a small cup.
  5. 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.
  6. Serving size: about ¾ c

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