ROASTED FENNEL WITH OLIVES AND GARLIC
Provided by Molly Stevens
Categories Garlic Olive Side Roast Thanksgiving Vegetarian Low Cal High Fiber Fennel Fall Healthy Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine fennel, olive oil, garlic, thyme, and crushed red pepper in large bowl; toss to coat. Spread fennel out on baking sheet; sprinkle with coarse kosher salt and pepper. Roast fennel 15 minutes. Using tongs, turn wedges over. Continue to roast until tender, turning 1 more time, about 20 minutes. Sprinkle olives over fennel. Roast until fennel begins to brown at edges, about 8 minutes longer. Season fennel with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Serve warm or at room temperature.
ROASTED FENNEL WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.
LEMON FENNEL OLIVES
Provided by Nancy Harmon Jenkins
Categories easy, appetizer
Time 10m
Yield 2 1-pint jars
Number Of Ingredients 7
Steps:
- Put a layer of olives in the bottom of a glass jar. Add several slices of lemon, fennel and garlic, and sprinkle with grains of pepper and some fennel seeds. Continue layering olives and flavorings until jar is full. Cover olives with oil and set aside to store in a cool dark place until ready to give or serve.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 36 grams, Carbohydrate 38 grams, Fat 44 grams, Fiber 17 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 2566 milligrams, Sugar 5 grams
SEARED TUNA, ROASTED TOMATOES & FENNEL WITH A OLIVE SAUCE
Greek inspired but fresh flavors. Some fresh tuna, easy roasted fennel and tomatoes topped with a quick olive sauce. I love to serve with with some fresh arugula, mesculin or just pick up a bag of your favorite greens just tossed with olive oil, lemon juice, salt and pepper and some grilled pita bread simply brushed with garlic and olive oil. Very simple and quick. Simple fresh flavors. Sauteed chick peas, grilled fingerling potatoes or a 5 minute couscous would also make great simple side dishes.
Provided by SarasotaCook
Categories Tuna
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- Sauce -- Start to prepare the sauce. In a large NOT non stick pan which you will be cooking the tuna in add the fennel seeds over medium and just toast a few minutes to get lightly toasted. No oil, just a dry pan and will only take a minute. Remove when toasted and just set to the side.
- Now if you don't have fennel seeds, don't panic. The dish will taste just fine. I just like that additional layer of flavor but don't worry and don't make a extra trip to the store just for them. They do however make a great additional to your spice cabinet.
- Tuna -- Remove tuna from the fridge to take some of the chill off. I like to cook mine more and room temperature. Prepare all your vegetables. For the fennel, remove the green parts and slice like a onion.
- Vegetables -- Roast your tomatoes and fennel in a 400 degree oven. On a cookie sheet covered with foil or parchment paper, lightly drizzle your tomatoes and fennel with olive oil, salt and pepper and roast 10 minutes, just until slightly brown and the tomatoes start to soften. Don't over cook you still want them fresh tasting.
- Tuna round II -- As the tomatoes and fennel cook, start your tuna. Season well with salt and pepper and in that same pan you toasted the fennel seeds heat on medium high heat and add 1 tablespoon of olive oil. Sear the tuna until it gets a nice crust on one side without moving. Should take 3-5 minutes depending on the thickness. Thinner cuts will take much less and you do not want to over cook it. Flip over and the second size will take even less time. You want it rare - medium rare, so I usually remove when rare. Set to the side and cover with foil as you make the sauce.
- Olive sauce -- in the pan that you cooked the tuna in, add the garlic and shallot and cook just a minute also on medium to medium high heat. You can add a little extra olive oil if necessary, but you shouldn't need any. Then add the white wine and red pepper flakes. Let cook another minute to reduce slightly. Then add the olives, lemon juice, zest, any additional salt and pepper if needed, but olives are salty so be careful. The last thing, stir in the fennel seeds and then just let simmer on medium for another minute just to slightly reduce. Remember, this is a thin sauce, not a gravy.
- Plate it up! If using a salad like I mentioned in the description, I would plate the salad, then top with the tuna. Top with a slice or two of the tomatoes and a few fennel slices. Then drizzle the olive sauce over the whole thing. ENJOY!
ROAST CHICKEN STUFFED WITH FENNEL AND GARLIC
Categories Chicken Garlic Herb Roast Fennel White Wine Fall Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Cook fennel in large pot of boiling salted water until tender when pierced with knife, about 8 minutes. Drain. Transfer to bowl. Mix in 2 tablespoons oil; garlic; 1 tablespoon each fennel seeds, thyme, rosemary, tarragon, and marjoram; then 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Preheat oven to 450°F. Mix remaining 1 tablespoon each fennel seeds and herbs in small bowl. Rinse chickens inside and out; pat dry. Rub chickens inside and out with lemon halves, squeezing some of juice into cavities. Rub outside of chickens with 1/4 cup oil, then fennel seed mixture. Sprinkle chickens generously with salt and pepper. Loosely stuff chickens with some of fresh fennel mixture. Tie legs together. Place chickens, breast side down, in large roasting pan. Arrange remaining fresh fennel mixture around chickens.
- Roast chickens 30 minutes, basting occasionally with pan juices. Combine wine and broth and pour over chickens. Roast 15 minutes. Turn chickens breast side up. Roast chickens until juices run clear when pierced with fork in thickest part of thigh, about 40 minutes longer. Transfer chickens and fennel mixture to platter. Pour pan juices into bowl; skim off fat. Pour juices over chickens and serve.
BARBECUED FENNEL WITH BLACK OLIVE DRESSING
Slice fennel and chargrill it as the base to a salad dressed with Kalamata olives, parsley, basil and garlic
Provided by Good Food team
Categories Side dish
Time 20m
Number Of Ingredients 6
Steps:
- Heat a BBQ or griddle pan. Toss the fennel in 1 tbsp of the oil, coating well. Cook for 5 mins on each side until golden brown and charred.
- To make the dressing, put the olives, garlic, lemon juice and remaining oil in a bowl. Add the chopped herbs and combine. Lay the fennel on a platter and pour over the dressing. Eat warm or at room temperature.
Nutrition Facts : Calories 69 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
ROASTED FENNEL WITH TOMATOES, OLIVES & POTATOES
Delicious with roasted lamb or any grilled meats, this is a side dish you'll want to make time and time again during summer
Provided by Mary Cadogan
Categories Dinner, Main course, Supper, Vegetable
Time 55m
Number Of Ingredients 5
Steps:
- Boil potatoes until tender, about 8 mins.
- Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
- Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.
Nutrition Facts : Calories 121 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.54 milligram of sodium
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
More about "roasted fennel with olives and garlic food"
ROASTED FENNEL WITH OLIVES AND GARLIC RECIPE - BON APPéTIT
From bonappetit.com
Servings 8
- Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine fennel, olive oil, garlic, thyme, and crushed red pepper in large bowl; toss to coat. Spread fennel out on baking sheet; sprinkle with coarse kosher salt and pepper. Roast fennel 15 minutes. Using tongs, turn wedges over. Continue to roast until tender, turning 1 more time, about 20 minutes. Sprinkle olives over fennel. Roast until fennel begins to brown at edges, about 8 minutes longer. Season fennel with salt and pepper. Transfer to bowl and serve. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
ROASTED FENNEL WITH OLIVE OIL AND ... - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (76)Calories 156 per servingCategory Side Dish
- Remove the stems of the fennel. Rinse and dry the bulbs. Slice each bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices.
- Arrange the fennel slices in a 13 X 9 -inch baking dish. Drizzle them with the olive oil and use your hands to coat them well. Sprinkle the fennel with salt and pepper.
- Bake for 15 minutes. Carefully remove the baking dish from the oven, gently toss the fennel slices, then sprinkle them evenly with grated parmesan cheese.
ROASTED FENNEL WITH GARLIC & HERBS (KETO, VEGAN) - EVERY ...
From everylastbite.com
5/5 (13)Total Time 43 minsServings 4Calories 121 per serving
ROASTED FENNEL WITH OLIVES AND GARLIC
From mealplannerpro.com
BAKED OLIVES AND FENNEL RECIPES
From tfrecipes.com
HERB-ROASTED OLIVES RECIPE - SALLY SAMPSON | FOOD & WINE
From foodandwine.com
ROASTED FENNEL & GARLIC SOCCA FLATBREAD WITH OLIVES AND ...
From snixykitchen.com
ROASTED FENNEL WITH OLIVES AND GARLIC. FABULOUS. CAN ADD ...
From pinterest.ca
SAUSAGES WITH FENNEL AND OLIVES - LIDIA
From lidiasitaly.com
MARINATED OLIVES WITH ORANGE, FENNEL AND GARLIC
From bigoven.com
EASIER RISOTTO WITH ROASTED FENNEL AND OLIVES (GLUTEN-FREE)
From heartbeetkitchen.com
ROAST GARLIC AND FENNEL SOUP WITH SEEDED OLIVE OIL ...
From gourmettraveller.com.au
ROASTED FENNEL WITH CHERRY TOMATOES, OLIVES, GARLIC AND ...
From italicious.blog
ROASTED FENNEL AND GARLIC SOCCA FLATBREAD WITH OLIVES AND ...
From calolive.org
SEA BREAM WITH ROASTED FENNEL, OLIVES, CLAMS, GARLIC AND ...
From aceline.media
SLOW-ROASTED DUCK WITH OLIVE GRAVY AND GARLIC-FENNEL ...
From fooddiez.com
ROASTED FENNEL & GREEN OLIVE TAPENADE - A SAUCY KITCHEN
From asaucykitchen.com
ROASTED FENNEL PESTO WITH FENNEL FRONDS, TOASTED ALMONDS ...
From cedardownfarm.ca
CITRUS-AND-FENNEL CHICKEN WITH OLIVES AND CALABRIAN CHILES ...
From foodandwine.com
FETTUCCINE & ROASTED FENNEL WITH WHIPPED RICOTTA & GARLIC ...
From blueapron.com
BEEF FILLET, POTATO PUREE, ROASTED FENNEL, ASPARAGUS ...
From temptationforfood.com
ROASTED FENNEL WITH OLIVES AND GARLIC RECIPE - FOOD ...
From fooddrinkrecipes.com
RECIPES/ROASTED-FENNEL-WITH-OLIVES-AND-GARLIC-240418.JSON ...
From github.com
HOW TO MAKE ROASTED OLIVES WITH LEMON, GARLIC AND HERBS ...
From goodhousekeeping.com
SHEET PAN HERB SALMON WITH FENNEL & OLIVES | EVERY LAST BITE
From everylastbite.com
FENNEL AND OLIVE RELISH RECIPES
From tfrecipes.com
ROASTED FENNEL WITH KALAMATA OLIVES, FETA, AND ORANGES ...
From dianekochilas.com
ROASTED SEA BREAM WITH FENNEL, TAPENADE AND GARLIC SCAPES ...
From metro.ca
BRAISED FENNEL WITH CAPERS AND OLIVES - OTTOLENGHI
From ottolenghi.co.uk
OVEN-ROASTED SARDINES WITH FENNEL AND GARLICKY ... - GOOD FOOD
From goodfood.com.au
EPICURUS.COM RECIPES | ROASTED FENNEL, GARLIC AND OLIVES
From epicurus.com
SLOW-ROASTED DUCK WITH OLIVE GRAVY AND GARLIC-FENNEL ...
From fooddrinkrecipes.com
LEMON ROASTED FENNEL WITH OLIVES AND ... - COOKEATSHARE
From cookeatshare.com
ROASTED OLIVES WITH LEMON, GARLIC & HERBS - ANDREW ZIMMERN
From andrewzimmern.com
ROASTED OLIVES WITH FENNEL, CITRUS AND ROSEMARY
From beautyandthebeets.com
ROASTED OLIVES WITH FENNEL AND LEMON, WHATS COOKING AMERICA
From whatscookingamerica.net
ROASTED FENNEL WITH OLIVES AND GARLIC - GLUTEN FREE RECIPES
From fooddiez.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