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Roasted California Fennel with Olive Tapenade, Feta, and Mint

  • 12servings
  • 90minutes
  • 151calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 bulb(s) (large) fennel , with tops

  2. 5 tablespoon(s) extra-virgin olive oil , divided

  3. 1/4 teaspoon(s) kosher salt

  4. 1/4 teaspoon(s) freshly ground pepper

  5. 2 cup(s) pitted green olives

  6. 1/4 cup(s) chopped fresh flat-leaf parsley

  7. 1/4 cup(s) chopped fresh tarragon

  8. 3 clove(s) (small) garlic , peeled

  9. 2 tablespoon(s) chopped rinsed capers

  10. 1 tablespoon(s) red-wine vinegar

  11. 1 teaspoon(s) crushed red pepper

  12. 3/4 cup(s) crumbled feta cheese

  13. 1 cup(s) torn fresh mint leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F.

  2. Cut off the fennel stalks and coarsely chop the fronds; reserve the chopped fronds for garnish. Halve each fennel bulb lengthwise, trim the base, and remove the tough outer layer. Rub the bulb halves with 2 tablespoons oil, salt, and pepper. Place cut-side down in a roasting pan.

  3. Roast the fennel until soft and caramelized, 1 to 1 1/4 hours.

  4. Meanwhile, to make the olive tapenade, combine the remaining 3 tablespoons oil, olives, parsley, tarragon, garlic, capers, vinegar, and crushed red pepper in a food processor and pulse until chunky.

  5. To serve, arrange the roasted fennel on a serving platter and top with the tapenade, then sprinkle with feta, mint, and the reserved fennel fronds.

  6. Exchanges: 1 vegetable, 2 fat Carbohydrate Servings: 1/2 Nutrition Bonus: Vitamin C (28% daily value), Potassium (16% dv), Vitamin A (15% dv).

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