Roasted Fennel with Orange-Honey Dressing

Name: Roasted Fennel with Orange-Honey Dressing
Total time: 355 min
Yield: 3
Ingredients: 2 fennel bulbs, trimmed of stalks (but save some fronds for garnish), bases lightly trimmed; 2 Tbsp . fronds chopped coarse, stalks discarded; 2 tbsp. water; 1 tsp. kosher salt; 3 tbsp. vegetable oil; 1/4 tsp. pepper; dressing; 1 tbsp. extra-virgin olive oil; 2 tsp. honey; 1 1/2 tsp. white wine vinegar; 1 1/8 Tbsp tsp. grated orange zest plus juice; pinch kosher salt

Roasted Fennel with Orange-Honey Dressing

5 hr(s) 55 mins

Total time

3

Serving

12

Ingredients

Enable cook mode

Ingredients

fennel bulbs, trimmed of stalks (but save some fronds for garnish), bases lightly trimmed

Tbsp. fronds chopped coarse, stalks discarded

tbsp. water

tsp. kosher salt

tbsp. vegetable oil

¹⁄₄

tsp. pepper

dressing

tbsp. extra-virgin olive oil

tsp. honey

1¹⁄₂

tsp. white wine vinegar

1¹⁄₈

Tbsptsp. grated orange zest plus juice

pinch kosher salt

Directions

Step 1

FOR THE FENNEL: Adjust oven rack to lower-middle position and heat oven to 450 degrees. Spray rimmed baking sheet with vegetable oil spray.

Step 2

Cut each fennel bulb lengthwise through core into 8 wedges (do not remove core). Whisk water and salt in large bowl until salt is dissolved. Add fennel wedges to bowl and toss gently to coat. Drizzle with oil, sprinkle with pepper, and toss gently to coat.

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