Roasted Fennel and Oranges
Adapted from How to Cook Everything Vegetarian by Mark Bittman
This recipe would be great served as a warm side dish for a beautiful piece of fish.
Prep Time
30 minutes
Cook Time
30 minutes
Yield
4 Servings
Ingredients
1 pound fennel
2 orange
1 onion
3 tablespoons olive oil
1 teaspoon rosemary, dried
1 cup orange juice
Instructions
Preheat the oven to 500º.
In an oven-proof skillet, sauté the fennel, oranges, onions and rosemary with the olive oil. Add salt and pepper and the orange juice and bring to a boil. Transfer the dish to the oven and cook for 15 minutes until the onions and fennel are tender. Serve warm.