Roasted Fennel and Grapes
Serves 4
Nutrition per serving – calories: 139, fat: 8g (saturated: 2g), carbohydrates: 14g, protein: 3g, fiber: 1g, sugar: 11g
This makes a great side dish for a roast chicken or turkey. Look for fennel bulbs that measure 3½ to 4 inches in diameter and weigh around 1 pound with the stalks (12 to 14 ounces without); trim the bases very lightly so that the bulbs remain intact. If you want to make turn this dish into a complete meal. Simply add 1 pound of chicken sausages to the pan with the fennel and grapes.
2 fennel bulbs, bases lightly trimmed, 2 tablespoons fronds chopped coarse, remaining fronds discarded
2 cups red grapes
2 tablespoons olive oil
Kosher salt and freshly ground black pepper.
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh rosemary
Adjust oven rack to lower-middle position and heat to 450 degrees.
Cut each fennel bulb lengthwise through the core into 8 wedges (do not remove core). Toss the fennel and grapes with olive oil to coat. Sprinkle with 1 teaspoon salt, and ½ teaspoon black pepper and toss to coat. Spread in a single layer on a large baking dish and roast for 30 minutes, turning vegetables once after 20 minutes.
Drizzle vinegar and rosemary over fennel and grapes and toss gently. Continue roasting until the fennel is richly colored and tender, about 5 minutes longer. Adjust seasonings. Transfer to a platter and sprinkle with reserved fennel fronds. Serve hot or warm.
