Roasted fennel with orange is a light, tasty, and delicate side dish.
The natural and delicate sweetness of fennel perfectly pairs with the citrusy brightness of orange.
A light and healthy side dish thanks to fennel, known for its digestive and purifying properties, rich in fiber, vitamins (especially C and B group), antioxidants, and minerals like potassium. Eating it promotes digestion, reduces abdominal bloating, and contributes to hydration.
While orange is a powerful source of vitamin C, helping to strengthen the immune system and protect against free radicals thanks to antioxidants. Its acidity stimulates appetite and brings freshness.
This fennel and orange salad offers a sense of fullness with few calories, ideal for those wanting to maintain a balanced and healthy diet without sacrificing taste pleasure.
Easy to prepare and economical.
Ideal to serve as a side dish for both fish and meat dishes.
I also recommend
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Roasted Fennel with Orange
- 2 fennels
- 2 oranges
- 4 tablespoons extra virgin olive oil
- to taste fine salt
- 1/2 teaspoon fennel seeds
- 1 bunch parsley
- 1 sprig thyme
Tools
- 1 Bowl
- 1 Hand Whisk
- 1 Baking Tray
- Parchment Paper
- 1 Citrus Juicer
- 1 Mandoline
Steps for Preparing Roasted Fennel with Orange
To prepare the delicious roasted fennel with orange, start by washing the fennel thoroughly under running water and removing any damaged outer leaves.
Take a citrus juicer and squeeze the oranges; if they are large, one is enough. Pour the juice, filtered with a strainer, into a bowl and add the chopped fresh parsley, fennel seeds, thyme, and salt, the oil and emulsify everything with a fork. You can also add pepper if you like.
Dry the fennel with paper towels, cut them in half, and then into not-too-thin slices with a mandoline, and place them on a baking tray lined with parchment paper.
Season them with the emulsion and bake at 392°F (200°C) for about 30 – 40 minutes until golden brown.
Once baking is finished, plate and serve and …
Enjoy your meal from Barbara!
Storage and Tips
Choose organic or local fennel and oranges. Make sure they are fresh and undamaged.
Roasted fennel with orange can be stored in the refrigerator for 2-3 days in an airtight container or frozen for up to 1 month, although freezing may alter the texture. To reheat, it’s best to use the oven at 356°F for 10-15 minutes, avoiding the microwave.
Revive the flavor with a splash of fresh orange juice or zest and add crispy elements like almonds. They can also be enjoyed cold or at room temperature.
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FAQ (Frequently Asked Questions)
Can they be prepared in advance?
Yes, you can prepare them in advance and store them in the refrigerator for 2-3 days. To serve, reheat them in the oven to restore texture and add a splash of fresh orange juice to revive the flavor.
Can I use other citrus fruits instead of orange?
Yes, you can use lemon or pink grapefruit.
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