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