The oven-glazed fennel is a very tasty and quick side dish to make, truly special.
An unusual way to serve fennel instead of eating them raw or in salads.
It only takes a few minutes and, even if you don’t have all the ingredients, like soy sauce or balsamic vinegar, it’s okay; they will be less colorful but still good.
Rich in fiber and water, fennel is available almost all year round, but if we follow the seasonality of products, the best time to consume them is from mid-autumn onwards, so from about mid-October. I consume them quite frequently both in foil and in other ways. And to these ways, this new and tasty recipe has been added. Imagine that one evening I ate an entire baking dish by myself!
If like me, you’re always looking for new combinations and not too complicated recipes, try this oven-glazed fennel; you will love it.
READ THE TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 8 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Vegetarian
- Seasonality: Autumn, Winter, and Spring
- Energy 96.68 (Kcal)
- Carbohydrates 2.45 (g) of which sugars 2.43 (g)
- Proteins 1.02 (g)
- Fat 9.30 (g) of which saturated 1.33 (g)of which unsaturated 0.00 (g)
- Fibers 1.64 (g)
- Sodium 74.66 (mg)
Indicative values for a portion of 66 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
Ingredients
- 2 fennel
- 1.4 oz extra virgin olive oil
- 1 tbsp honey
- 2 tsp soy sauce
- 1 tbsp balsamic vinegar
- pepper (to taste)
- 1 tbsp lemon juice
- 1 pinch fine salt
- sesame seeds (to taste)
- Half tsp tomato paste
- chopped parsley
Steps
Preheat the oven to 356°F
Remove the fronds and the outermost parts of the fennel, then cut them into not too thin slices and rinse them quickly. Drain well and pat dry.
Pour the oil and honey into a small bowl, then add 2 teaspoons of soy sauce and a pinch of fine salt.
Add pepper to taste, lemon juice, and a little tomato paste (if you want to use it).
Emulsify everything with a fork and pour the dressing onto the fennel, trying to mix well to flavor them.
Arrange the fennel slices on the baking sheet lined with parchment paper and season the remaining emulsion at the bottom of the bowl with balsamic vinegar; mix and pour over the fennel. Add a sprinkle of sesame seeds and bake for about 25 minutes. They should brown. Serve hot or warm with some parsley.
Tips:
If you like, you can use butter instead of oil and maple syrup instead of honey.
