Roasted fennel with orange glaze
SmartPoints® value per serving
This recipe is both sweet and savory and is one of our favorite go-to side dishes, and you only need five ingredients to make it. It pairs super well with roasted chicken and potatoes. After coating the sliced fennel in some olive oil, the orange is zested, then cut into segments and juiced. Balsamic vinegar and orange marmalade are stirred into the fresh orange juice for a bright, citrusy punch of flavor and poured over the fennel. After the fennel is wonderfully caramelized thanks to the orange juice and vinegar mixture, it's sprinkled with the orange zest and garnished with fennel fronds for a beautiful presentation right before serving.
Uncooked fennel bulb(s)
2 medium, cut into 1/4-inch slices, green fronds reserved
1 large, navel
- Preheat oven to 450ºF.
- Coat a baking sheet with cooking spray; top with sliced fennel. Drizzle fennel with oil, turning to coat both sides.
- Zest orange; mince zest and set aside.
- Segment orange by first removing white pith. Working over a medium bowl, section orange, capturing juice in a bowl. When orange is in segments, squeeze membrane over bowl to capture more juice. Cut orange segments into small pieces and sprinkle over fennel.
- Stir vinegar and marmalade into orange juice; pour over fennel.
- Roast fennel, turning once or twice, until caramelized, about 22 to 27 minutes. Remove to a serving plate and sprinkle with 1 to 2 teaspoons zest. Garnish with reserved fennel fronds; serve with salt and extra vinegar on the side, if desired. Yields about 1/2 cup per serving.