Best 5 Roasted Fennel And Peppers Recipes

Roasted fennel and peppers are a classic combination that can be enjoyed as a side dish or as part of a main course. The fennel adds a subtle sweetness to the dish, while the peppers provide a pop of color and flavor. Roasting the vegetables brings out their natural flavors and caramelizes them slightly, creating a delicious and slightly smoky dish.

Let's cook with our recipes!

ROASTED FENNEL AND PEPPERS

Roasted Fennel and Peppers image

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

Ingredients

2 fennel bulbs, halved and sliced
2 medium sweet red peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
3 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
Fresh sage leaves, thinly sliced, optional

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

MARKET MIX (ROASTED POTATOES, FENNEL, MUSHROOMS AND PEPPERS)

Market Mix (Roasted Potatoes, Fennel, Mushrooms and Peppers) image

Adapted from How to Read a French Fry. The secret to browning these is not to disturb them for the first half hour. Don't use russets for this.

Provided by Chocolatl

Categories Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs baby red potatoes, halved (not russets)
1 fennel bulb, trimmed and cut into thick wedges
8 ounces brown button mushrooms, cleaned and quartered if large (cremini, portobello, etc.)
6 garlic cloves, peeled
1 red bell pepper, cored, seeded and cut into thick wedges
1/4 cup olive oil
salt
pepper

Steps:

Preheat oven to 450°F.
Combine all ingredients in a large shallow roasting pan.
Toss well to coat all the vegetables.
Roast for 30 minutes without stirring.
Shake pan to loosen vegetables.
Roast until potatoes are crusty and browned, about 20 minutes, stirring once or twice during last 10 minutes.

ROASTED FENNEL, CHICKPEAS, PEPPERS, AND GRAPES

Roasted Fennel, Chickpeas, Peppers, and Grapes image

This easy method seals ingredients into a caramelized crust. Here, peppers and fennel take particularly well to high-heat roasting, while juicy grapes bring a welcome burst of sweetness.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 35m

Number Of Ingredients 10

Ingredients

2 garlic cloves
1 head fennel
1 red bell pepper
1 yellow bell pepper
1 pound seedless large red grapes
1 14-oz can chickpeas
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
Kosher salt
Freshly ground black pepper

Steps:

Preheat oven to 450 degrees. Thinly slice garlic. Halve and thinly slice fennel, leaving the core intact. Stem and seed bell peppers, and cut into 1/2-inch slices. Divide vegetables, grapes, and chickpeas, rinsed and drained, between two rimmed baking sheets.
Drizzle each sheet with oil and toss with oregano, salt, and pepper, to taste.
Place in oven and roast, rotating sheets once, until vegetables are golden brown and grapes are beginning to burst, about 25 to 30 minutes. Remove vegetables and any pan juices; transfer to a serving platter. Serve warm.

Nutrition Facts : Calories 349 g, Fat 17 g, Protein 7 g, Sodium 156 g

PASTA SALAD WITH SHRIMP, ROASTED PEPPERS, AND FENNEL

Pasta Salad with Shrimp, Roasted Peppers, and Fennel image

Categories Salad Pasta No-Cook Pine Nut Shrimp Fennel Bell Pepper Summer Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 10

Ingredients

5 tablespoons olive oil
2 1/2 tablespoons fresh lemon juice
4 large garlic cloves, chopped
4 teaspoons grated lemon peel
1 pound farfalle (bow-tie) pasta, freshly cooked, rinsed, drained
1 pound cooked deveined peeled shrimp, cut lengthwise in half
3 7.25-ounce jars roasted red peppers, drained, sliced, juices reserved
1 1/2 cups thinly sliced fresh fennel bulb
3/4 cup finely chopped fresh basil
1/3 cup pine nuts, toasted

Steps:

Whisk first 4 ingredients in large bowl to blend. Add remaining ingredients and toss to blend. Add enough reserved roasted pepper juices by tablespoonfuls to moisten if salad is dry. Season to taste with salt and pepper.

CANNELLINI AND FENNEL SALAD WITH ROASTED PEPPERS, MUSHROOMS, AND ZUCCHINI

Cannellini and Fennel Salad with Roasted Peppers, Mushrooms, and Zucchini image

Categories Salad Bean Mushroom Roast Low Fat Vegetarian Buffet Mint Fennel Bell Pepper Zucchini Summer Healthy Vegan Lettuce Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

Nonstick vegetable oil spray
2 large red bell peppers, quartered
2 large portobello mushrooms, stems removed, caps quartered
4 small zucchini, halved lengthwise
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh mint
2 teaspoons grated orange peel
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon fennel seeds, crushed
2 15-ounce cans cannellini (white kidney beans), drained
2 cups chopped fresh fennel
1/2 cup chopped red onion
6 cups mixed baby greens
4 plum tomatoes, cut into wedges

Steps:

Preheat oven to 400°F. Spray heavy large baking sheet with nonstick spray. Arrange bell peppers, mushrooms, and zucchini on prepared sheet; sprinkle with salt and pepper. Roast until peppers and zucchini are brown in spots, turning twice, about 35 minutes. Sprinkle with thyme, mint, and orange peel.
Whisk oil, vinegar, and fennel seeds to blend in small bowl. Season dressing to taste with salt and pepper. Mix beans, fennel, onion, and all but 1 tablespoon dressing in medium bowl. Season salad with salt and pepper. Spoon salad into center of large platter.
Toss greens with remaining 1 tablespoon dressing in large bowl; arrange greens around bean salad. Place peppers, mushrooms, and zucchini atop greens. Garnish with tomato wedges and serve.

Tips:

Choose the right fennel: Look for bulbs that are firm and white, with no blemishes or bruises.
Trim the fennel properly: Cut off the root end and any tough outer leaves. Then, cut the bulb in half lengthwise and remove the core.
Roast the fennel at a high temperature: This will help to caramelize the sugars in the fennel and give it a delicious roasted flavor.
Add some acidity: A squeeze of lemon juice or a splash of vinegar will help to brighten up the flavor of the fennel.
Serve the fennel immediately: Roasted fennel is best enjoyed fresh out of the oven.

Conclusion:

Roasted fennel and peppers is a delicious and versatile dish that can be served as a side dish, appetizer, or main course. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful dish, give roasted fennel and peppers a try!