Golden and tender with a buttery crunch, this Rustic Roasted Fennel brings a bright new side to the table. Roasted with a splash of white wine and finished with a toasty breadcrumb topping kissed with Parmesan and a hint of orange zest, it’s a dish with both flavor and flair. Perfect for cozy fall gatherings and holiday spreads alike! Find more Southern-inspired sides in our November/December 2024 issue!
Rustic Roasted Fennel
Makes 6 to 8 servings
Ingredients
- 6 fennel bulbs
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ cup dry white wine
- 3 tablespoons unsalted butter
- 1 cup fresh French bread crumbs
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon orange zest
- ¼ teaspoon crushed red pepper
Instructions
- Preheat oven to 400°.
- Cut fronds from fennel, and reserve for garnish. Cut each bulb into fourths, and place on a rimmed baking sheet. Drizzle with oil, and sprinkle with salt; toss until combined. Drizzle wine on top. Cover with foil to seal.
- Bake until fork-tender, about 25 minutes. Uncover and drain any liquid. Increase oven temperature to 450°. Bake until browned and roasted, about 20 minutes more, stirring halfway through baking.
- Meanwhile, in a medium skillet, melt butter over medium heat. Add bread crumbs, and cook, stirring frequently, until browned, 3 to 5 minutes. Remove from heat, and stir in cheese, orange zest, and red pepper. Sprinkle mixture over roasted fennel, and garnish with reserved fennel fronds, if desired.
