A light and appetizing side dish, roasted fennel with orange marries perfectly with fish or shellfish-based dishes, but also goes well with meat, especially chicken and turkey. If you’re on a diet after the Christmas holidays and want to prepare a light but still satisfying meal, you can opt for roasted fennel with orange sauce to be enjoyed perhaps together with a steamed fish fillet, or a little grilled chicken breast . With their fresh and aromatic flavour, roasted fennel with orange can make special even a simple and ordinary dish.
Preparing roasted fennel with orange is quick and easy: cut the fennel into slices that are not too thick and season them with a dressing based on orange juice, with the addition of your favorite aromatic herbs. Once roasted in the oven, fennel with orange juice is excellent both hot and cold.
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Video recipe of the day
- DifficultyVery easy
- CostVery cheap
- Preparation time10 Minutes
- Cooking time35 Minutes
- Serving3 servings
- Cooking methodOven
- SeasonalityAutumn, Winter and Spring
Ingredients for the roasted fennel with orange
- Power 150,99 (Kcal)
- Carbohydrates 10,27 (g) of which sugars 8,14 (g)
- Proteins 2,79 (g)
- Fat 11,13 (g) of which saturated 1,57 (g)of which unsaturated 0,15 (g)
- Fibers 5,61 (g)
- Sodium 138,06 (mg)
Indicative values for a portion of 143 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Puoi trovare la versione italiana della ricetta qui!
To prepare roasted fennel with orange, start by washing and drying the fennel well. Then cut them into slices about 1/4 inch thick.
Line a baking tray with baking paper and arrange the fennel slices next to each other.
Squeeze the juice from an orange and keep it aside. Finely chop the aromatic herbs on a cutting board.
You can use the ones you prefer, I put parsley, rosemary and fennel seeds. If you have fresh thyme you can add it because it fits perfectly, as well as dill.
Add them to the orange juice, together with two pinches of salt, a grind of pepper and 3 tablespoons of extra virgin olive oil. With a fork mix everything to dissolve the salt.
Pour the dressing on the fennel and season them all.
Serve the roasted fennel with orange hot or cold, as a side dish for fish or meat main courses.
You can store orange fennel in the refrigerator for 2 or 3 days.