ROASTED FENNEL WITH ORANGE VINAIGRETTE

By Zopmama

MAKES 3/4 CUP VINAIGRETTE, 4 CUPS VEGETABLES
may also want to try adding carrots

Ingredients

• FOR THEVINAIGRETTE:
• 1/2 cup fresh orange juice
• 2 T. white wine vinegar
• 2 T. honey
• 1 t. ground fennel seed
• 1/2 t. Dijon mustard
• Minced zest of 1 orange
• Salt and pepper to taste
• 1/4 cup extra-virgin olive oil
• FOR THEVEGETABLES
• 2 T. OLIVE OIL
• 1 fennel bulb, cut into wedges
• 1 red onion, cut into wedges
• 1/2 orange, thinly sliced
• Salt and pepper to taste
• GARNISH WITH: Additional vinaigrette Fennel fronds

Details

Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 425°.
Combine orange juice, vinegar, honey, ground fennel, mustard, zest, salt, and pepper for vinaigrette in a blender. Drizzle 1/4 cup oil into blender with machine running;process until vinaigrette is emulsified. Let stand at room temperature.

Drizzle fennel, onion, and orange slices with 2 T. oil on a baking sheet coated with nonstick spray. Season with salt and pepper;turn vegetables to coat. Roast vegetables 10 minutes; carefully turn them over and roast an additional 10 minutes. Drizzle with about 1/2 cup vinaigrette and roast an additional 10 minutes. Transfer to a serving platter. Garnish vegetables and oranges with additional vinaigrette and some of the fennel fronds.