Roasted Fennel with Orange Recipe

Roasted fennel with orange is a sophisticated Italian-inspired side dish that transforms the mild anise flavor of fennel into something sweet, tender, and deeply caramelized. The orange juice adds a bright citrus note that perfectly complements the roasted fennel's natural sweetness. At just 90 calories per serving with 10g net carbs, this elegant vegan low-carb side is surprisingly simple to make.

Ingredients

• 2 large fennel bulbs (about 800g), fronds reserved for garnish
• 1 large navel orange
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.25 tsp red pepper flakes (optional)
• 1 tbsp fresh thyme leaves
• 2 tbsp Kalamata olives, halved (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. Trim the fennel bulbs, removing the stalks and reserving the feathery fronds. Cut each bulb into 6-8 wedges through the root end so the layers stay together.
3. Zest the orange and set zest aside. Squeeze half the orange for 3 tbsp juice. Cut the other half into thin rounds for roasting.
4. In a small bowl, whisk together olive oil, orange juice, minced garlic, salt, pepper, and red pepper flakes if using.
5. Arrange fennel wedges in a single layer in a large baking dish or on a rimmed baking sheet.
6. Pour the orange olive oil mixture evenly over the fennel. Toss gently to coat.
7. Tuck the orange rounds between and around the fennel wedges.
8. Scatter fresh thyme leaves over the top.
9. Roast for 35-40 minutes, flipping the fennel wedges halfway through, until caramelized and tender with golden edges.
10. Remove from oven and scatter with reserved fennel fronds, orange zest, and olives if using. Serve warm.

Tips & Variations

• Use blood oranges when in season for a stunning deep red color and sweeter flavor.
• Cutting through the root keeps the wedges intact. If you cut across the bulb, they will fall apart.
• Add a drizzle of balsamic vinegar in the last 10 minutes of roasting for extra depth.
• Serve alongside roasted fish, grilled chicken, or as part of a mezze platter.
• Leftovers can be served at room temperature over arugula with a simple vinaigrette.

Nutrition Breakdown

Calories: 161 kcal

Protein: 2.4g

Fat: 10.8g

Carbs: 16.3g

Fiber: 5.9g

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