Servings: 4 people
Calories:
Ingredients
- 2 large fennel bulbs
- ¼ cup olive oil
- 1 teaspoon smoked sweet paprika
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 large citrus like grapefruit or blood orange (cut into thick slices or wedges)
Instructions
- Preheat the oven to 400 degrees F.
- Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into ½-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, paprika, salt, and pepper and toss with your hands.
- Put 1-2 citrus slices aside and reserve for later. Add the remaining slices to the baking sheet
- Roast the fennel slices for about 30-40 minutes depending on thickness, until the edges are crisp and brown. During the last 10 minutes of cooking squeeze reserved citrus juice over fennel.
- Remove from the oven and cover. Taste for salt and pepper and serve.
Video
Notes
- I used blood orange as my citrus since it was available, but typically use regular oranges or ruby red grapefruit
- Fennel naturally has a strong licorice type flavor that mellows quite a bit during cooking so don't be concerned by its bitter reputation
- Choose fresh fennel with stalks that are bright green and straight.
- Current cooking time will net a softer fennel texture-wise, so if you prefer fennel a bit more crisp, lessen cooking time 5-10 minutes.
- You can find fennel pretty much all year round, but I recommend early spring when they are in season
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