Marmie's Easy Roasted Fennel With Onion
photo by stayreal2me
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 3 fennel bulbs
- 1 red onion
- 1 sweet red pepper (tasty but optional)
- 10 fresh garlic cloves, peeled and coarsely crushed (or more.. I like more )
- 1⁄4 cup extra virgin olive oil, more if desired (High quality EVOO)
- 2 ounces lemon juice
- 3 ounces white wine
- 1 cup black olives, kalamalta whole pitted (optional)
- 2 tablespoons rosemary, lightly chopped (I like fresh)
- 3⁄4 teaspoon peppercorn, coarsely ground
- 1 teaspoon kosher salt
directions
- Place the following in a greased casserole (or Ziplock bag if preparing ahead.).
- Cut top and bottom of Fennel away, saving green leafy top as you can eat the whole Fennel using it for garnish or in salads.
- Peel exterior layer off Fennel.
- Cut Fennel in quarters lengthwise, then cut each quarter again if it is a large Fennel, and cut away 'core' from each piece. Place sliced Fennel in bowl or Zipper bag.
- Peel and slice Red Onion in quarters length wise. Add to Fennel.
- Core, seed and slice Red Pepper in similar manner. Add to Fennel.
- ***NOTE *** To coarsely crush garlic a little bit easier -- Break the head of the garlic into individual cloves with your hands and discard paper covering. Slice bottom of each garlic clove away and discard end. Place clove on a cutting board, lay a wide knife flat, or a spatula over the clove and smack it with your fist to crush it! The paper will just pop away, discard paper. Use garlic clove as desired.
- Peel and crush garlic cloves. Add to Fennel.
- Add Olives to Fennel.
- Add 1/4 cup olive oil, rosemary, kosher salt and pepper, mix coating vegs with the oil and spices.
- Mix lemon juice and wine in separate cup add 1/2 of the liquid to Fennel and mix all together.
- Set remainder of wine/lemon liquid aside until/if required during roasting.
- Pour fennel mixture into an appropriately sized casserole dish if not already there. If coming from a bag take a spatula and scrape all the yummy seasonings out of the bag and pour over vegs.
- Roast in oven at 425 degrees for approximately 30-45 min uncovered until nicely golden and softened.
- Stir occasionally to prevent burning.
- Add remaining wine/lemon mix to fennel if necessary while roasting.
- Enjoy.
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Reviews
-
I think you have amazing taste buds to just "put this together"-it really is delicious. We ate this as a side for a roast fillet of beef and I loved it for it's super simplicity and it's great flavours. The only tiny alteration I made to your recipe was to add two finely chopped anchovies which worked really well with the other flavours. I can imagine this at room temp on a picnic, or with mushrooms, zucchini or eggplant in there if they needed to be used. Thanks so much for our dinner tonight.
RECIPE SUBMITTED BY
I live on a farm in beautiful Alberta Canada with my husband and children. Between us we have six 'kids' ranging in age from 16 - 26 years old. Now that there are only two of our kids left living at home, I have more time to play around with my real passion; cooking and trying new recipes. I really love it when the kids come home so I can cook for them. I truly enjoy harvesting our massive garden (well, actually it is more my husband Jerry's garden if I am honest.)and putting up preserves every year. We have a great arrangement, he plants and weeds - I cook and can everything edible! It works well for us. My favorite thing is when my husband and I share a glass of wine while I am cooking and have the best visits. Oh so much good food out there and so little waistline to spare!
My idea of a nice vacation souvenir is a pile of new and unusual spices to play with! If I don't know what it is.... I just search for it on Recipezaar!!! Way too much fun!