Best 6 Roasted Fennel Chickpeas Peppers And Grapes Recipes

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Immerse yourself in a symphony of flavors with our enticing recipe for Roasted Fennel, Chickpeas, Peppers, and Grapes. This tantalizing vegetarian dish is a vibrant tapestry of textures and colors, featuring tender fennel, nutty chickpeas, sweet peppers, and juicy grapes, all roasted to perfection. Infused with aromatic herbs and spices, each bite offers a delightful balance of sweet, savory, and earthy notes. Served warm as a main course or as a delectable side, this roasted vegetable medley is sure to impress. Additional recipes included in this article offer equally delectable options, such as a refreshing Fennel and Orange Salad, a creamy Fennel and Potato Soup, and a zesty Fennel and Grapefruit Salad. Embark on a culinary journey with this collection of fennel-centric recipes, each bursting with unique flavors and textures.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED FENNEL AND PEPPERS



Roasted Fennel and Peppers image

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

2 fennel bulbs, halved and sliced
2 medium sweet red peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
3 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
Fresh sage leaves, thinly sliced, optional

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

THE BEST ROASTED FENNEL



The Best Roasted Fennel image

Fennel sometimes plays second fiddle to other vegetables, but it is the true star in this simple but impressive side dish. Roasting the fennel until tender and almost creamy mellows its usual licorice flavor and brings out a touch of natural sweetness. Even if you don't normally like fennel, give this delicious dish a try. You might be surprised.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

2 large bulbs fennel (about 2 pounds, with 2 inches of tops intact)
4 sprigs thyme
2 cloves garlic, thinly sliced (about 1 tablespoon)
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
Kosher salt
1 small lemon, cut into wedges, for serving

Steps:

  • Position a rack in the center of the oven and preheat to 475 degrees F.
  • Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
  • Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
  • Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.

ROASTED FENNEL, CHICKPEAS, PEPPERS, AND GRAPES



Roasted Fennel, Chickpeas, Peppers, and Grapes image

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

2 garlic cloves
1 head fennel
1 red bell pepper
1 yellow bell pepper
1 pound seedless large red grapes
1 14-oz can chickpeas
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
Kosher salt
Freshly ground black pepper

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

ROASTED FENNEL AND GRAPE SALAD



Roasted Fennel and Grape Salad image

When fennel is kissed by an oven's fiery heat, its strong anise flavor is toned down and replaced by a mellow char and sweetness. Similarly, roasting grapes intensifies the fruit's juices, deepens its flavor and takes off the acidic edge, giving way to more of a dark, almost winelike character. Together, the roasted fennel and grapes make a lovely warm winter salad, enhanced by a zingy shallot-citrus vinaigrette. The whole lot gets topped off with crunchy, toasted walnuts and a generous shower of Manchego cheese, which lend texture and heft. (You can sub in any sharp and tangy sheep's milk cheese.)

Provided by Hana Asbrink

Categories     dinner, lunch, salads and dressings, appetizer, side dish

Time 50m

Yield 3 to 4 servings, as a side

Number Of Ingredients 13

1/4 cup walnut halves
2 medium fennel bulbs, about 1½ to 2 pounds, stalks removed, a few green fronds reserved for garnish
1 1/2 cups red seedless grapes
2 tablespoons extra-virgin olive oil
Kosher salt (Diamond Crystal) and black pepper
1 wedge of Manchego cheese (about 2 ounces), rind removed
1/2 small shallot, thinly sliced into rings
1 1/2 tablespoons sherry vinegar
1 teaspoon orange zest plus 2 tablespoons juice (from about 1/2 orange)
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt (Diamond Crystal)
1/8 teaspoon black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Heat oven to 400 degrees. Once heated, place walnuts on a sheet pan and cook until toasted and fragrant, about 5 to 7 minutes. Transfer nuts to a cutting board to cool. (You'll use the sheet pan in the next step.)
  • Cut the fennel bulbs in half lengthwise, then cut each half into 1-inch wedges (you'll have about 6), taking care to include a bit of core in each slice to hold it together while cooking. Arrange the slices on the sheet pan, ensuring they do not overlap. Add the grapes to a corner of the sheet pan. Drizzle 2 tablespoons of the olive oil over the fennel and grapes. Season with ¼ teaspoon kosher salt and ⅛ teaspoon pepper. Roast for 40 minutes, flipping the fennel and shaking the grapes around at the 20-minute mark. When done, the fennel should be tender and browned; the grapes should be a bit withered and caramelized in some spots. Remove from oven and let cool for at least 5 minutes.
  • Meanwhile, roughly chop the cooled walnuts, and set aside while you prepare the dressing: In a small glass jar, combine the shallot, sherry vinegar, orange zest and juice, mustard, salt, black pepper and olive oil. Cover and shake well to combine. Set aside.
  • Assemble the salad: Transfer the roasted fennel and grapes to a platter. Spoon 4 tablespoons of the dressing over the roasted fennel and grapes, ensuring the shallot rings are evenly distributed. (Extra dressing can be served alongside.) Top with chopped nuts. Just before serving, grate the Manchego cheese on the largest hole of a box grater. Top salad with Manchego, reserved fennel fronds and a few more cracks of black pepper. Serve immediately.

CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES



Crispy Spiced Chickpeas With Peppers and Tomatoes image

This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that's about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.

Provided by Melissa Clark

Categories     dinner, weeknight, grains and rice, salads and dressings, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 (15-ounce) cans chickpeas, rinsed and patted dry
1/2 cup olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne
1 teaspoon fine sea salt, plus more to taste
6 fresh thyme sprigs
2 red, orange or yellow bell peppers (or a combination), stems and seeds removed, sliced lengthwise 1/4-inch thick
2 medium tomatoes, diced
1 small red onion, sliced
2 jalapeños, stem and seeds removed, sliced
Juice of 1 lemon
1 garlic clove, finely grated or mashed to a paste
1 cup fresh herbs (any combination of parsley, cilantro, mint or dill)
1/2 cup pomegranate seeds
Couscous or rice, for serving (optional)

Steps:

  • Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
  • In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.
  • On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.
  • Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.
  • While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
  • Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.

WARM CHICKPEA, FENNEL & PEPPER SALAD



Warm chickpea, fennel & pepper salad image

A vibrant salad that tastes delicious either hot and cold

Provided by Ruth Watson

Categories     Lunch, Side dish, Snack

Time 1h

Number Of Ingredients 14

2 large red peppers
2 tbsp olive oil
1 medium red onion , chopped into small dice
1 large shallot , finely sliced
2 garlic cloves , crushed and finely chopped
1 small bulb fennel , chopped into small dice
1 sprig of fresh rosemary
1 bay leaf
1 tsp vegetable bouillon powder
2 x 410g cans chickpea , drained and rinsed
zest of 1 lemon , finely chopped
20g packet (or a large a large handful) flatleaf parsley , chopped
1 tbsp red wine vinegar
4 tbsp extra-virgin olive oil

Steps:

  • For the dressing, pour the vinegar into a small jug, season with salt and pepper, then whisk in the oil. Leave to one side.
  • Perch the peppers over 1 or 2 gas burners (or put them under a hot grill) and blacken them, turning all the time to expose the red skin to the naked heat. When completely charred, tuck them into a plastic bag and leave for 10 minutes. Scrape off the blistered skin, seed and cut the flesh into medium dice. Set aside.
  • Heat the oil in a large non-stick fryingpan over a medium heat and tip in the onion and shallot. Fry for 3-4 minutes, stirring frequently. Add the garlic, fennel, rosemary and bay leaf. Fry for 5-6 minutes, stirring frequently, without letting the vegetables colour.
  • Pour 200ml/7fl oz boiling water into a heatproof measuring jug and whisk in the bouillon powder. Pour into the frying pan, tip in the chickpeas and stir. Bubble vigorously for about 5 minutes or until the juices have nearly disappeared. Remove from the heat and cool for a few minutes.
  • Scrape the contents of the frying pan into a large mixing bowl, then throw in the peppers, lemon zest and parsley. Pour in the dressing and toss gently but thoroughly. Taste and adjust the seasoning. Serve warm or at room temperature.

Nutrition Facts : Calories 342 calories, Fat 21 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 8 grams fiber, Protein 11 grams protein, Sodium 1.25 milligram of sodium

Tips:

  • Choose the right fennel: Look for firm, white fennel bulbs with no blemishes or bruises. The fronds should be bright green and perky.
  • Trim the fennel: Cut off the root end and any tough outer leaves. Slice the bulb in half lengthwise and remove the core.
  • Roast the fennel: Toss the fennel with olive oil, salt, and pepper. Roast at 425 degrees Fahrenheit for 20-25 minutes, or until tender and slightly browned.
  • Use a variety of chickpeas: This recipe is great with canned chickpeas, cooked dried chickpeas, or even roasted chickpeas. If using canned chickpeas, be sure to rinse and drain them well.
  • Roast the chickpeas: Toss the chickpeas with olive oil, salt, and pepper. Roast at 425 degrees Fahrenheit for 15-20 minutes, or until crispy.
  • Choose colorful peppers: Use a variety of bell peppers for a more colorful dish. Red, orange, and yellow peppers are all good choices.
  • Roast the peppers: Toss the peppers with olive oil, salt, and pepper. Roast at 425 degrees Fahrenheit for 15-20 minutes, or until tender and slightly charred.
  • Use ripe grapes: Look for grapes that are plump and juicy. Avoid grapes that are wrinkled or bruised.
  • Roast the grapes: Toss the grapes with olive oil, salt, and pepper. Roast at 425 degrees Fahrenheit for 10-15 minutes, or until they start to burst.
  • Make the dressing: Whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Drizzle the dressing over the roasted vegetables.
  • Garnish with herbs: Before serving, sprinkle the roasted vegetables with fresh herbs, such as parsley, cilantro, or basil.

Conclusion:

This roasted fennel, chickpeas, peppers, and grapes recipe is a delicious and healthy side dish that can be enjoyed all year round. The roasted vegetables are tender and flavorful, and the dressing is light and tangy. This dish is perfect for a weeknight meal or a special occasion.

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