CARAMELIZED FENNEL AND ONIONS - A SLOW, EASY MEDITERRANEAN SIDE
Sliced Fennel and onions are sautéed first then slowly cooked until they are caramelized to a toasty brown, finished with Parmesan, lemon, and Italian parsley. A great side dish with a sweet flavor and licorice notes.
Provided by Marisa Franca @ All Our Way
Categories Appetizer side Vegetables
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat olive oil and butter in a large skillet uncovered over medium-high heat. Add the sliced fennel and onions and stir to coat. Stir occasionally, after 10 minutes sprinkle the vegetables with about a teaspoon salt. Lower the temperature to medium. You want the pan hot enough to get the caramelization going but not so much that the fennel and onions dry out. If that does happen, add a tablespoon or two of water.
- Stir occasionally, scraping up any bits that are on the bottom. The brown bits are the ones with the most flavor. Cook for another 30 minutes or up to an hour, depending on how impatient you are. The longer it cooks the more caramelized the onions and fennel become. Taste test along the way. The dish will have a lot of flavor and doesn't have to be cooked down all the way.
- When ready to serve, remove the pan from the heat, add in the grated Parmesan cheese, the chopped parsley, lemon zest, and lemon juice, and black pepper.
- Sprinkle with slivered basil leaves, if desired. Or serve with the fennel fronds.
- Pan roasted fennel is excellent served with Italian sausages, pork chops, roast chicken, seafood, or on crostini. I can't think of anything that I wouldn't serve with it.
Nutrition Facts : Calories 256 kcal, Carbohydrate 14 g, Protein 4 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 19 mg, Sodium 190 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
ROASTED CARROTS AND ONIONS WITH FENNEL FRONDS AND HONEY
Lightly sweet and citrusy roasted carrots with the bright flavor and color of fennel fronds make a delicious side dish!
Provided by SunnyDaysNora
Categories Side Dish Vegetables Carrots
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine carrots, onion, and olive oil in a bowl. Toss to coat and place on a baking sheet.
- Roast in the preheated oven until carrots are tender, about 30 minutes. Transfer to a bowl.
- Whisk honey, butter, lemon zest, salt, pepper, and garlic powder together in a small bowl. Pour over carrots and onions in the bowl and toss to coat. Add fennel fronds and toss to combine.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 21.7 g, Cholesterol 10.2 mg, Fat 8.6 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 3.1 g, Sodium 179.1 mg, Sugar 16.3 g
ROASTED POTATOES AND FENNEL
Steps:
- Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.
HOW TO MAKE ROASTED FENNEL (WITH VARIATIONS)
Steps:
- Preheat oven to 375 F.
Nutrition Facts : Calories 150 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 2 g, Sodium 203 mg, Sugar 3 g, Fat 14 g, ServingSize 1 to 2 servings, UnsaturatedFat 0 g
POTATO-FENNEL SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Make the broth: Cut off the dark green tops of the leeks and put in a large pot along with the fennel stems and fronds; add 8 cups water. Bring to a boil, then reduce the heat to medium, cover and simmer 20 minutes.
- Meanwhile, halve the remaining leeks lengthwise, then thinly slice and rinse. Put the carrots and half each of the sliced leeks and diced fennel on a foil-lined baking sheet. Season with salt and pepper, coat with cooking spray and toss. Roast until golden, about 25 minutes.
- Meanwhile, melt the butter in a Dutch oven or pot over medium-high heat. Add the remaining leeks and fennel and cook, stirring, until soft, about 4 minutes. Add the potatoes and 2 cups of the prepared broth. Cover and cook until tender, 15 minutes. Add 4 more cups broth and the milk; bring to a boil. Working in batches, transfer to a blender and puree; season with salt and pepper.
- Ladle the soup into bowls; top with the roasted vegetables and chopped herbs. Spread the ricotta on the toasted bread and season with pepper; serve with the soup.
CARAMELIZED FENNEL AND ONIONS
Slowly caramelized fennel and onion make a simple pizza topper (try the on our Fontina, Fennel, and Onion Pizza) or a condiment on their own.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- In a large skillet with a tight-fitting lid, heat extra-virgin olive oil over medium-high. Add fennel and onion, and season with coarse salt and ground pepper. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Reduce heat to medium, cover, and cook 5 to 7 minutes. Uncover, add 1 tablespoon water, and cook, stirring constantly, until golden brown and soft, 2 minutes.
Nutrition Facts : Calories 39 g, Fat 1 g, Fiber 1 g
COD WITH FENNEL AND ONION
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large, deep skillet over medium high heat and preheat oven to 425 degrees F.
- Cut tops off the fennel bulb. Reserve a few tablespoons of fronds (lacy dill-like greens) and chop. Quarter the bulb, then cut into each quarter on an angle to remove the core. Thinly slice the fennel.
- Add extra-virgin olive oil, fennel and onion to the pan and saute them, stirring frequently, 5 minutes. Season with salt. Add wine and reduce by half. Add potatoes to the pan in thin layers, completely covering the fennel and onions, working all the way to the edges of the pan. Pour the stock evenly over the pan. Season fish with salt and pepper. Arrange the fish on the potatoes. Bring the liquids to a bubble. Cover the pan and transfer to oven. Bake fish 15 minutes, until opaque, then uncover and bake for 2 or 3 minutes more. Transfer fish and vegetables to shallow bowls or dinner plates and garnish with parsley and fronds. Spoon juices down over the food. Serve with crusty bread for dipping.
FENNEL WITH CARAMELIZED ONIONS
Make and share this Fennel With Caramelized Onions recipe from Food.com.
Provided by dicentra
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a skillet cook onion in olive oil over low heat, stirring frequently, for 5 minutes.
- Cook and cover for 10 minutes more, stirring occasionally or until onions are very tender and edges are golden.
- Add balsamic vinegar and cook and stir until the onions are coated.
- Meanwhile, trim fennel; chop enough of the green tops to make 2 tablespoons.
- Cut each fennel bulb lengthwise into 6 wedges.
- In a medium saucepan cook fennel, covered, in chicken broth for 10-12 minutes or until tender. Drain.
- Arrange fennel wedges on a serving plate. Top with onions and sprinkle with nuts and reserved fennel fronds.
Nutrition Facts : Calories 120.3, Fat 6.8, SaturatedFat 0.8, Sodium 203.4, Carbohydrate 13.4, Fiber 4.4, Sugar 2.5, Protein 3.4
MARMIE'S EASY ROASTED FENNEL WITH ONION
This was the first time I made Fennel... so I just put things I really like together. (I bet you could add just about any other vegetable to this!) Well it was so very yummy and received raves from my family. I find it incredibly easy and a perfect make ahead dish that frees up time when entertaining. I served it with salmon and it was exquisite!
Provided by Marmies
Categories Onions
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 250, Fat 14.2, SaturatedFat 2, Sodium 534.9, Carbohydrate 26.1, Fiber 8.4, Sugar 3.2, Protein 4
BALSAMIC ROASTED FENNEL AND CARROTS
Balsamic Roasted Fennel and Carrots is a super easy autumn side dish with roasted fennel, carrots, Cipollini onions and a delicious white balsamic herb dressing.
Provided by HWC Magazine
Categories Sides
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F or 218 degrees C
- Remove the top stems of the fennel bulb and reserve the wispy leaves (frang) for garnish. (The top stems of the fennel bulb are delicious in soup stocks)
- If your outer fennel bulb is tough remove just the outer edge. Cut your fennel in half and cut each half into 4 thin half moon slices.
- Next, peel and chop carrots into long matchsticks.
- Remove the outer skin of the Cipollini onions.
- In a small bowl, combine white balsamic vinegar, lemon juice, olive oil, Sicilian Spice Mix or Italian seasoning, garlic powder and salt and pepper to taste.
- Place your sliced fennel, matchstick carrots and peeled Cipollini onion in a bowl. Pour over your prepared balsamic vinaigrette and toss.
- Pour your prepared fennel, carrot and onion mixture on a lined baking sheet. We always spray a little oil on the bottom of the sheet pan to prevent sticking.
- Bake for 20 minutes and gently turn the carrots, fennel and onions over so they brown on both sides. Roast for another 20 - 25 minutes or until fork tender. Garnish with fennel frangs or otherwise known as the wispy leaves.
- Enjoy
Nutrition Facts : ServingSize 4 g, Calories 119 kcal, Carbohydrate 144 g, Protein 15 g, Fat 72 g, Sodium 68 mg, Fiber 35 g, Sugar 64 g
OVEN ROASTED POTATOES AND FENNEL
Oven Roasted Potatoes and Fennel. A simple, delicious vegetarian dish combining two favorite vegetables and makes an excellent side dish to any main meal.
Provided by Marisa
Categories Vegetarian
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Line a large baking sheet with parchment paper and set aside. (I used an 18x12x1 sheet pan)
- Place the sliced potatoes and sliced fennel in a large bowl.
- Add the 2 tablespoons of olive oil, rosemary, thyme, salt and pepper to the vegetables.
- Toss to combine and then spread them out in one single layer onto the prepared baking sheet.
- Tuck in a few extra sprigs of rosemary and thyme and drizzle with a teeny bit more olive oil.
- Roast the vegetables in the preheated oven for about 40 minutes or just until the potatoes are crispy and the fennel is tender with a rich golden brown colour.
- Serve while still warm.
- NOTE
- Slicing fennel is really quite simple. First start by cutting off the stalks from the bulb (you can reserve the stalks for making soup).
- Cut the fennel vertically in half and leave the hard core attached, then slice into 1/2 inch wedges.
- Leaving the hard core attached will insure the wedges stay intact.
Nutrition Facts : Calories 249 kcal, Carbohydrate 43 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 41 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
ROASTED FENNEL AND RED ONIONS
Categories Onion Vegetable Side Roast Vegetarian Low Cal Low/No Sugar Wheat/Gluten-Free Vinegar Fennel Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Cut each fennel bulb lengthwise into 8 wedges and in a roasting pan toss fennel and onions with butter, oil, and salt and pepper to taste. Roast vegetables, stirring once halfway through roasting, 25 minutes, or until tender. Add vinegar to vegetables and toss to coat.
ROASTED FENNEL WITH TOMATOES (ITALIAN STYLE)
Italian style Roasted Fennel with Tomatoes is one of those dishes that can elevate a simple meal to the extraordinary level. The taste of roasted fennel with sweet cherry tomatoes is irresistible. It works perfectly topped on your favorite grilled, fried or baked fish, as well as chicken cutlets, pork or Veal Milanese.
Provided by Edyta
Categories Side Dish
Number Of Ingredients 5
Steps:
- Preheat the oven to 375F.
Nutrition Facts : Calories 106 kcal, Carbohydrate 1 g, Protein 1 g, Fat 12 g, SaturatedFat 2 g, Sodium 388 mg, Sugar 1 g, ServingSize 1 serving
ROASTED FENNEL AND PEPPERS
Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! -Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
More about "marmies easy roasted fennel with onion food"
ROASTED CHICKEN WITH FENNEL, PEPPER, AND ONION | …
From beyondkimchee.com
Reviews 2Servings 4
- Heat a large skillet over medium heat, add 2 tablespoons of olive oil and brown the chicken until the crust gets golden brown, about 5 minutes per side. Transfer to a plate and set aside.
- Add the garlic, fennel, pepper, and onion and cook until they are slightly softened, about 1-2 minutes.
EASY CARAMELIZED ROASTED FENNEL - EAT SIMPLE FOOD
From eatsimplefood.com
Category Side DishCalories 128 per servingTotal Time 40 mins
- Roast for 12 minutes. Remove from oven, move fennel around, and place back in oven for 12 minutes or until browned and caramelized.
ROASTED FENNEL AND ONION GRATINATI - A FAMILY FEAST®
From afamilyfeast.com
Servings 4Total Time 45 mins
- Cut off green tops from fennel and discard. Using a sharp knife, shave the outer bulb to trim off browned or tough outer skin to reveal inner tender part of bulb. Cut in half top to bottom and cut out core.
- Trim off tops and bottom of onion, remove peel and cut in half top to bottom. Repeat slicing the same thickness as the fennel.
ROASTED FENNEL AND RED ONION SALMON RECIPE | REAL SIMPLE
From realsimple.com
3.5/5 (155)Total Time 40 minsServings 4Calories 395 per serving
ROASTED COD WITH FENNEL, RED ONION AND BALSAMIC …
From deliciousmagazine.co.uk
4.3/5 (3)Servings 4Cuisine Italian RecipesCategory Cod Recipes
OUR EASIEST FENNEL RECIPES | ALLRECIPES
From allrecipes.com
Author Isadora Baum
ROASTED FENNEL WITH CARROTS AND ONIONS - GETTY STEWART
From gettystewart.com
5/5 (2)Total Time 55 mins
- Preheat roasting pan in 425°F oven for 10 minutes. Heating the pan will give a nice golden crispy crust to veggies.
- Toss fennel, carrots and onion together with canola oil, salt and pepper in a bowl until all pieces are coated.
ROASTED FENNEL AND ONIONS - BETTER HOMES & GARDENS
From bhg.com
3.5/5 (3)Calories 75 per servingTotal Time 50 mins
- To prepare fennel, cut off and discard upper stalks. Remove any wilted outer layers and cut a thin slice from each fennel base. Wash fennel and cut each bulb in half lengthwise. Cut halves lengthwise into 1-inch wedges. Place fennel and onion in a shallow roasting pan. Drizzle with olive oil; sprinkle with fennel seeds, salt, and pepper. Stir to coat.
- Roast, uncovered, in a 400 degree F oven for 35 to 40 minutes or until vegetables are light brown and tender, stirring twice.
FENNEL WITH SWEET ONIONS RECIPE | MYRECIPES
From myrecipes.com
Servings 8
FENNEL ROASTED FALL VEGETABLES - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
4.4/5 (65)Total Time 50 minsCategory Side DishesCalories 206 per serving
ROASTED FENNEL WITH OLIVE OIL AND ... - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (76)Calories 156 per servingCategory Side Dish
PERFECT ROASTED FENNEL (EASY SIDE DISH!) – A COUPLE COOKS
From acouplecooks.com
Reviews 1Calories 87 per servingCategory Side Dish
ROASTED FENNEL WITH LEMON - COOK VEGGIELICIOUS
From cookveggielicious.com
Cuisine British, VeganTotal Time 30 minsCategory Side DishCalories 212 per serving
OVEN ROASTED FENNEL RECIPE (KETO, LOW CARB) - DELICIOUS ...
From deliciouslittlebites.com
Ratings 3Calories 99 per servingCategory Side Dish
BEST ROASTED CHICKEN WITH FENNEL AND TOMATOES RECIPE - HOW ...
From countryliving.com
Cuisine AmericanTotal Time 1 hr 10 minsServings 4-6
PIZZA WITH CARAMELIZED FENNEL, ONION, & OLIVES RECIPE ...
From myrecipes.com
MARY BERRY COOKS: ROASTED FENNEL, ONION AND POTATO WITH ...
From dailymail.co.uk
ROASTED FENNEL AND RED ONIONS RECIPES
From tfrecipes.com
ROASTED FENNEL AND RED ONION SALMON RECIPES
From tfrecipes.com
DECEMBER, 2008 - IT’S COOKIN
From itscookin.com
5 EASY DINNER BAKED COD WITH ROASTED FENNEL, ONIONS AND ...
From recipescooking.info
ROASTED FENNEL AND ONION - EASY SIDE DISH - SUNSHINE AND HOLLY
From sunshineandholly.com
CARAMELIZED FENNEL AND ONIONS RECIPE - LOADED BAKED SWEET ...
From easyketchup.jenpros.com
PORK AND FENNEL PATTIES WITH ROASTED FENNEL, ONION ...
From rachaelrayshow.com
ROASTED FENNEL RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPES WITH FENNEL HERB | DEPORECIPE.CO
From deporecipe.co
FABE'S ROASTING CO. HOPES TO ADD A SECOND WILMINGTON LOCATION
From starnewsonline.com
EASY GRILLED FENNEL - THE WHOLE CARROT
From thewholecarrot.com
ROAST APPLES, FENNEL AND ONIONS RECIPES | FOOD NETWORK ...
From pinterest.ca
FENNEL WITH ONION - 172 RECIPES - PETITCHEF
From en.petitchef.com
HOW TO MAKE ROASTED FENNEL RECIPE (WITH VARIATIONS) - FOOD ...
From foodnewsnews.com
ROASTED FENNEL WITH ONIONS & GUANCIALE | RECIPE | ROASTED ...
From pinterest.com
MARMIE'S EASY ROASTED FENNEL WITH ONION RECIPE - FOOD.COM ...
From pinterest.co.uk
BRAISED CHESTNUTS WITH FENNEL AND ONIONS - RECIPES LIST
From recipes-list.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love