I wanted to created a simple dish that features fennel's unique flavor and delightful texture. Dressing the roasted vegetables takes the dish to the next level--both in terms of flavor and plating (and why not? we eat with our eyes, too!). In many ways, this recipe, which can be modified in several creative ways, illustrates that you don't need elaborate ingredients to create something truly special. A little forethought and garnish can make all the difference!
YIELDS
4-6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 fennel bulbs
- 15-20 fingerling potatoes
- 2 tablespoons (divided), plus 1/4 teaspoon olive oil
- 1 teaspoon (divided) sea salt
- black pepper to taste
- 1 handful fresh sage, cut into thin strips
- 1 handful fresh basil, cut into thin strips
- 1/2 teaspoon maple syrup (or liquid sweetener of choice)
- 1 teaspoon dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon zest
- fennel fronds for garnish
Directions
1. Preheat the oven to 500°F. Insert a baking sheet.
2. Slice the fennel bulbs lengthwise and remove stalks (but don’t discard–these are edible and may be enjoyed in a salad or stir-fry!). Boil the halved bulbs for 15 minutes.
3. Meanwhile, place the fingerling potatoes in a large bowl and dress with 1 tablespoon olive oil. Add 1/2 teaspoon sea salt and a sprinkle of black pepper and stir to combine.
4. Remove the fennel bulbs from the boiling water and place cut-side down on paper towels for 5 minutes. After the halved bulbs have cooled, place them on a plate or in a bowl and dress with 1 tablespoon olive oil and 1/4 teaspoon salt.
5. Remove the baking sheet from the oven. Add the potatoes on one side of the baking sheet. On the other side, add the halved fennel bulbs, cut-side up. Reduce the oven heat to 425°F. Insert baking sheet, and roast the vegetables for 20 minutes.
6. In the meantime, heat 1 teaspoon olive oil in a small saucepan set on medium heat. Once the oil is hot, add the sliced sage, 1/4 teaspoon salt, and sauté until the sage is fragrant and crispy. This won’t take longer than 5 minutes, so keep a close eye on your sage. Remove from the heat.
7. Prepare the dressing by stirring together lemon juice, red wine vinegar, dijon mustard, and maple syrup. Set aside.
8. Once the vegetables have finished roasting, transfer to plates, dress with the red wine vinaigrette, crispy sage, fresh basil, lemon zest, and fennel fronds. Enjoy!
Related: Roasted Fennel Soup
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Photos: Mary Hood Luttrell
