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Roasted California Fennel with Olive Tapenade, Feta & Mint

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Roasted California Fennel with Olive Tapenade, Feta & Mint

Burris, Ken

1 hr 30 mins total
25 mins prep

151 calories/serving

Recipe Filed Under
Cheese, Vegetable, American, Roasting, Easy, Low Carb, Low Cholesterol, Vegetarian, Gluten Free, High Fiber, Healthy, Side Dish, Dinner, Father's Day, Fall, Spring, Summer, Winter, Christmas, Easter, Picnic, Thanksgiving, Birthday, Bridal Shower, Mother's Day, Baby Shower, Housewarming, New Year, Entertaining

Provided By: EatingWell

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Slow-roasting fennel caramelizes its natural sugars and softens what in a raw state is a very crisp texture to something like that of a rich roasted onion. Topped with olive tapenade, feta and mint, it makes a side dish that can’t be beat. Recipe adapted from Tyler Florence Family Meal by Tyler Florence (Rodale, 2010).

Ingredients

Serves:

6 large bulbs fennel, with tops

5 tablespoons extra-virgin olive oil, divided

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

2 cups pitted green olives

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh tarragon

3 small cloves garlic, peeled

2 tablespoons chopped rinsed capers

1 tablespoon red-wine vinegar

1 teaspoon crushed red pepper

3/4 cup crumbled feta cheese

1 cup torn fresh mint leaves

Directions

1. Preheat oven to 375°F.

2. Cut off the fennel stalks and coarsely chop the fronds; reserve the chopped fronds for garnish. Halve each fennel bulb lengthwise, trim the base and remove the tough outer layer. Rub the bulb halves with 2 tablespoons oil, salt and pepper. Place cut-side down in a roasting pan.

3. Roast the fennel until soft and caramelized, 1 to 1 1/4 hours.

4. Meanwhile, to make the olive tapenade, combine the remaining 3 tablespoons oil, olives, parsley, tarragon, garlic, capers, vinegar and crushed red pepper in a food processor and pulse until chunky.

5. To serve, arrange the roasted fennel on a serving platter and top with the tapenade, then sprinkle with feta, mint and the reserved fennel fronds.

To Make Ahead: Cover and refrigerate the roasted fennel (Steps 2-3) and tapenade (Step 4) in separate containers for up to 1 day. Bring to room temperature before serving.