ROASTED FENNEL WITH ORANGE VINAIGRETTE
By Zopmama
MAKES 3/4 CUP VINAIGRETTE, 4 CUPS VEGETABLES
may also want to try adding carrots
- 10 mins
- 40 mins
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
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.
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