Best 5 Roasted Fennel And Peppers Recipes
Feast your eyes and palate on a vibrant symphony of flavors with our delectable Roasted Fennel and Peppers dish. This culinary masterpiece combines the earthy sweetness of fennel with the colorful crunch of bell peppers, creating a medley of textures and tastes that will tantalize your senses. Embark on a culinary journey as we guide you through three enticing variations of this roasted vegetable delight.
**Roasted Fennel and Peppers with Lemon and Herbs:**
This classic preparation showcases the natural flavors of fennel and peppers, enhanced by a zesty blend of lemon, garlic, and aromatic herbs. The roasting process caramelizes the vegetables, bringing out their inherent sweetness and creating a medley of tender-crisp textures.
**Roasted Fennel and Peppers with Balsamic Glaze:**
Indulge in a taste of sophistication with this balsamic-glazed rendition. A drizzle of balsamic vinegar transforms the roasted vegetables into a glossy, flavorful masterpiece. The tangy sweetness of the glaze complements the roasted fennel and peppers, creating a harmonious balance of flavors.
**Roasted Fennel and Peppers with Feta and Olives:**
Experience a Mediterranean twist with this feta and olive-studded variation. Crumbled feta cheese adds a salty, tangy dimension to the roasted vegetables, while Kalamata olives impart a briny, umami richness. This combination creates a delightful medley of flavors and textures that will transport your taste buds to the shores of the Mediterranean.
Roasted Fennel and Peppers with Lemon and Herbs
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serves: 4
Ingredients:
- 2 medium fennel bulbs, trimmed and quartered
- 3 bell peppers (any color), cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup lemon juice
- 1/4 cup chopped fresh parsley
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the fennel, bell peppers, olive oil, garlic, oregano, salt, and pepper. Toss to coat evenly.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly charred.
5. Remove from the oven and drizzle with lemon juice.
6. Garnish with fresh parsley and serve.
Roasted Fennel and Peppers with Balsamic Glaze
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serves: 4
Ingredients:
- 2 medium fennel bulbs, trimmed and quartered
- 3 bell peppers (any color), cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup balsamic vinegar
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the fennel, bell peppers, olive oil, garlic, thyme, salt, and pepper. Toss to coat evenly.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly charred.
5. Remove from the oven and drizzle with balsamic vinegar.
6. Serve immediately.
Roasted Fennel and Peppers with Feta and Olives
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serves: 4
Ingredients:
- 2 medium fennel bulbs, trimmed and quartered
- 3 bell peppers (any color), cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped Kalamata olives
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the fennel, bell peppers, olive oil, garlic, rosemary, salt, and pepper. Toss to coat evenly.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly charred.
5. Remove from the oven and sprinkle with feta cheese and Kalamata olives.
6. Serve immediately.
ROASTED FENNEL AND PEPPERS
Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! -Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
MARKET MIX (ROASTED POTATOES, FENNEL, MUSHROOMS AND PEPPERS)
Adapted from How to Read a French Fry. The secret to browning these is not to disturb them for the first half hour. Don't use russets for this.
Provided by Chocolatl
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Combine all ingredients in a large shallow roasting pan.
- Toss well to coat all the vegetables.
- Roast for 30 minutes without stirring.
- Shake pan to loosen vegetables.
- Roast until potatoes are crusty and browned, about 20 minutes, stirring once or twice during last 10 minutes.
PASTA SALAD WITH SHRIMP, ROASTED PEPPERS, AND FENNEL
Categories Salad Pasta No-Cook Pine Nut Shrimp Fennel Bell Pepper Summer Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 10
Steps:
- Whisk first 4 ingredients in large bowl to blend. Add remaining ingredients and toss to blend. Add enough reserved roasted pepper juices by tablespoonfuls to moisten if salad is dry. Season to taste with salt and pepper.
ROASTED FENNEL, CHICKPEAS, PEPPERS, AND GRAPES
This easy method seals ingredients into a caramelized crust. Here, peppers and fennel take particularly well to high-heat roasting, while juicy grapes bring a welcome burst of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Thinly slice garlic. Halve and thinly slice fennel, leaving the core intact. Stem and seed bell peppers, and cut into 1/2-inch slices. Divide vegetables, grapes, and chickpeas, rinsed and drained, between two rimmed baking sheets.
- Drizzle each sheet with oil and toss with oregano, salt, and pepper, to taste.
- Place in oven and roast, rotating sheets once, until vegetables are golden brown and grapes are beginning to burst, about 25 to 30 minutes. Remove vegetables and any pan juices; transfer to a serving platter. Serve warm.
Nutrition Facts : Calories 349 g, Fat 17 g, Protein 7 g, Sodium 156 g
CANNELLINI AND FENNEL SALAD WITH ROASTED PEPPERS, MUSHROOMS, AND ZUCCHINI
Steps:
- Preheat oven to 400°F. Spray heavy large baking sheet with nonstick spray. Arrange bell peppers, mushrooms, and zucchini on prepared sheet; sprinkle with salt and pepper. Roast until peppers and zucchini are brown in spots, turning twice, about 35 minutes. Sprinkle with thyme, mint, and orange peel.
- Whisk oil, vinegar, and fennel seeds to blend in small bowl. Season dressing to taste with salt and pepper. Mix beans, fennel, onion, and all but 1 tablespoon dressing in medium bowl. Season salad with salt and pepper. Spoon salad into center of large platter.
- Toss greens with remaining 1 tablespoon dressing in large bowl; arrange greens around bean salad. Place peppers, mushrooms, and zucchini atop greens. Garnish with tomato wedges and serve.
Tips:
- Use a variety of colorful bell peppers for a more visually appealing dish.
- Cut the fennel and peppers into uniform pieces so that they cook evenly.
- Toss the vegetables with olive oil, salt, and pepper before roasting to help them brown and caramelize.
- Roast the vegetables at a high temperature (425°F) to get a nice char on them.
- Keep an eye on the vegetables while they are roasting and stir them occasionally to ensure that they cook evenly.
- Serve the roasted vegetables immediately as a side dish or appetizer.
Conclusion:
This recipe for Roasted Fennel and Peppers is a simple and delicious way to enjoy these healthy vegetables. The roasting process brings out the natural sweetness of the fennel and peppers, and the combination of flavors is sure to please everyone at your table. This dish is also a great way to get your daily dose of vitamins and minerals.
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