Prepare to transport your taste buds to the sun-drenched islands of Greece with this extraordinary roasted fennel recipe that will make your kitchen smell like a Mediterranean dream! Imagine a dish that transforms the humble fennel into a golden, caramelized delicacy, infused with the distinctive anise flavor of ouzo and the richness of olive oil. This isn't just a side dish - it's a culinary journey that will elevate your cooking skills and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 2 fennel bulbs, sliced
- 1/4 cup olive oil
- 1/4 cup ouzo
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C), ensuring the rack is positioned in the middle of the oven for even roasting.
- Trim the fennel bulbs by removing the tough outer layer and the feathery green tops. Slice the fennel bulbs vertically into thin, even wedges, approximately 1/2 inch thick, keeping the core intact to help the slices hold together.
- In a large mixing bowl, combine the olive oil and ouzo, whisking them together to create a fragrant marinade. Season the mixture with salt and freshly ground black pepper to enhance the flavors.
- Add the sliced fennel to the marinade, gently tossing to ensure each piece is evenly coated with the ouzo and olive oil mixture. Allow the fennel to marinate for 5-10 minutes to absorb the flavors.
- Arrange the marinated fennel wedges in a single layer on a large baking sheet, ensuring they are not overcrowded to promote even roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, turning the fennel pieces halfway through cooking to ensure even browning and caramelization.
- The fennel is done when it turns golden brown at the edges and becomes tender, with a slight caramelized texture.
- Remove from the oven and let rest for 2-3 minutes. Transfer to a serving platter and garnish with freshly chopped parsley.
- Serve immediately while warm, as a side dish or appetizer, allowing the aromatic ouzo and olive oil flavors to shine.
Tips
- Choose fresh, firm fennel bulbs with no soft spots or browning for the best results.
- Cut fennel wedges as evenly as possible to ensure uniform cooking and caramelization.
- Don't skip the marinating step - it's crucial for developing deep, complex flavors.
- Use a large baking sheet to prevent overcrowding, which can steam the fennel instead of roasting.
- Watch the fennel carefully in the last 5-10 minutes of roasting to prevent burning.
- For extra flavor, consider adding a sprinkle of fresh lemon zest or a dash of smoked paprika before roasting.
- Serve immediately while the fennel is still warm to enjoy the most intense flavors and best texture.
Nutrition Facts
Calories: 135kcal
Carbohydrates: 6g
Protein: 1g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg
