Best 6 Roasted Fennel With Olives And Garlic Recipes

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Roasted fennel with olives and garlic is a simple yet flavorful side dish that will impress your family and friends. This Mediterranean-inspired recipe combines the sweet, licorice-like flavor of fennel with the salty brininess of olives and the aromatic pungency of garlic. The roasted vegetables are tossed in a tangy vinaigrette dressing, creating a dish that is both satisfying and refreshing. Serve roasted fennel with olives and garlic as a side dish to grilled or roasted meats, fish, or poultry, or as a vegetarian main course.

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ROASTED FENNEL WITH OLIVES AND GARLIC



Roasted Fennel with Olives and Garlic image

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

Nonstick vegetable oil spray
4 small (3-inch-diameter) fennel bulbs, trimmed, each cut vertically into 8 wedges with core attached to each wedge
1/4 cup extra-virgin olive oil
6 large garlic cloves, coarsely crushed
1 tablespoon chopped fresh thyme
1/8 teaspoon dried crushed red pepper
Coarse kosher salt
1/2 cup halved pitted Kalamata olives

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



Roasted Fennel With Tomatoes image

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.

ROASTED FENNEL WITH CHARRED TOMATOES, OLIVES, AND PECORINO



Roasted Fennel with Charred Tomatoes, Olives, and Pecorino image

The flavor of fennel sings when roasted, and marries well with the Mediterranean flavors of slightly charred tomatoes, meaty kalamata olives, and crystalline bursts of earthy, aged Parmesan cheese. The textures and flavors play off each other in this simple one-pan dish that makes an elegant first course or accompaniment to fish, seafood, lamb, or chicken.

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

2 large bulbs fennel, quartered through the core
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 ounce piece pecorino cheese
4 plum tomatoes, halved
1/3 cup pitted kalamata olives, halved
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 375 degrees F. Nestle the fennel into a skillet, baking dish, or sheet pan so that it fits in one layer. Drizzle with the olive oil, turning to coat all sides. Season with salt and pepper, then finely grate half the pecorino cheese over the top. Roast until the fennel is fork-tender, about 45 minutes.
  • Place the tomatoes, cut-side up, on top of the fennel. Turn the oven to broil. Broil the tomatoes until slightly charred and warmed through, 6 to 8 minutes. Sprinkle the olives and crumble the remaining pecorino cheese over the top before serving. Garnish with the parsley.

Nutrition Facts : Calories 251 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 13 milligrams, Sodium 385 milligrams, Carbohydrate 12 grams, Fiber 4.5 grams, Protein 7 grams, Sugar 2 grams

ROAST CHICKEN STUFFED WITH FENNEL AND GARLIC



Roast Chicken Stuffed with Fennel and Garlic image

Categories     Chicken     Garlic     Herb     Roast     Fennel     White Wine     Fall     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

3 large fresh fennel bulbs, trimmed, each cut into 8 wedges
2 tablespoons plus 1/4 cup extra-virgin olive oil
10 garlic cloves, peeled
2 tablespoons fennel seeds, coarsely crushed in resealable plastic bag
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh marjoram
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 3-pound whole chickens
2 lemons, halved
1 cup Vernaccia di San Gimignano wine or other dry white wine
1/3 cup low-salt chicken broth

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.

ROASTED FENNEL WITH TOMATOES, OLIVES & POTATOES



Roasted fennel with tomatoes, olives & potatoes image

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

500g new potatoes
3 large fennel bulbs
2 tbsp olive oil
250g cherry tomatoes , halved
50g small black olives

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

PASTA SALAD WITH OLIVES, ROASTED FENNEL AND ONIONS



Pasta Salad With Olives, Roasted Fennel and Onions image

Make and share this Pasta Salad With Olives, Roasted Fennel and Onions recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 2h

Yield 6 serving(s)

Number Of Ingredients 14

1 lb small shell pasta, cooked,rinsed with cold water and set aside
1 1/2 cups fennel bulbs, cut in half lengthwise
1 large sweet onion, sliced 1/2 inch thick
2 teaspoons olive oil
1 cup plum tomato, diced
3/4 cup kalamata olive, pitted and sliced
1/2 cup fresh dill or 1/2 cup fresh parsley, finely chopped
2 cloves garlic, unpeeled (for roasting with fennel and onion)
1/3 cup balsamic vinegar
1/3 cup olive oil or 1/3 cup vegetable oil
2 tablespoons barbecue sauce
2 tablespoons lime juice
romano cheese, grated
crushed red chili pepper

Steps:

  • Toss garlic, fennel and onion with 2 teaspoons olive oil and spread out evenly on a cookie sheet.
  • Roast at 375°F until lightly browned and tender, approximately 20 to 30 minutes.
  • Set aside the fennel and onion.
  • In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice.
  • Squeeze the roasted garlic out of its peel, dice and whisk into dressing.
  • Season to taste with salt and pepper.
  • Dice the onion, fennel and tomatoes and add to the cooled pasta.
  • Add the olives, herbs, and dressing and toss.
  • Cover and refrigerate for 1 hour before serving.
  • To serve, sprinkle with Romano cheese and crushed red chili peppers.

Nutrition Facts : Calories 466.2, Fat 16.6, SaturatedFat 2.3, Sodium 188.1, Carbohydrate 68, Fiber 4.6, Sugar 7.4, Protein 11.1

Tips:

  • Choose the right fennel: Look for bulbs that are firm and have no blemishes. The outer leaves should be green and crisp.
  • Trim the fennel properly: Cut off the tough outer leaves and the feathery tops. Trim the root end and slice the bulb into quarters or eighths, depending on the size.
  • Roast the fennel at a high temperature: This will help to caramelize the fennel and bring out its natural sweetness.
  • Use a good quality olive oil: This will help to add flavor and richness to the dish.
  • Add other vegetables to the roasting pan: Such as potatoes, carrots, or onions. This will make a complete and delicious meal.
  • Season the fennel with salt and pepper: And any other desired herbs and spices.
  • Serve the fennel immediately: Or store it in the refrigerator for up to 3 days.

Conclusion:

Roasted fennel with olives and garlic is a simple but delicious dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you serve it as a side dish or a main course, this dish is sure to please everyone at the table.

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