Roasted Fennel with Olive Tapenade and Feta Cheese

My sweet husband bought me the new Tyler Florence Family Meal cookbook for Christmas and I was so excited! Tyler is one of my favorite chefs because his recipes are easy to follow, he uses fresh ingredients, and the recipes always taste great. This new cookbook is filled with beautiful and tasty looking recipes that I am eager to try. My husband and I both agreed that I should make this roasted fennel dish. It was simple to make and tasted wonderful. I loved the combination of the soft and sweet fennel with the tart and tangy olive tapenade and the salty feta cheese. I served this side dish with the Lemony Chicken Saltimboccaand they paired very nicely together. I will be making this recipe again and again.

Roasted Fennel with Olive Tapenade and Feta Cheese:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe in Tyler Florence Family Meal cookbook
 
  • 2 large fennel bulbs, sliced into 4 equal slices
  • Olive oil, for drizzling
  • Sea salt and freshly cracked pepper, to taste
  • 1 cup pitted kalamata olives, chopped
  • 2-3 small garlic cloves, minced
  • 1/2 tsp crushed red pepper
  • 1/2 tsp dried tarragon
  • 3 tbsp fresh flat leafed parsley, chopped
  • 1 tbsp drained and rinsed capers, chopped
  • 1 tbsp red wine vinegar
  • 1-2 tbsp olive oil
  • 2-3 tbsp feta cheese crumbles
  • Fennel fronds, for garnish

Preheat the oven to 375 degrees. Coat a glass baking dish with cooking spray.

Slice the fennel into 4 equal slices. Lay the pieces into the baking dish and drizzle with olive oil then season with sea salt and freshly cracked pepper, to taste. Turn the fennel over and drizzle the other side with olive oil then season with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 25-30 minutes. Flip the fennel over and return to the oven and roast for another 25-30 minutes or until golden brown and tender.

While the fennel is roasting, combine the olives, garlic, crushed pepper, tarragon, parsley, capers, vinegar, and 1- 2 tablespoons of olive oil together in a bowl. Season with sea salt and freshly cracked pepper, to taste and toss to coat evenly. Set aside to allow the flavors to mingle while the fennel roasts.

Remove the fennel from the oven once it is golden brown and tender. Arrange the fennel on a serving platter then sprinkle with the olive tapenade, feta cheese, and fennel fronds. Serve immediately. Enjoy.

 

Click here for a printable version of this recipe – For the Love of Cooking.net

  Pin It

26 Responses to “Roasted Fennel with Olive Tapenade and Feta Cheese”

  1. 1

    Stacey Snacks — January 6, 2011 @ 5:01 am

    I like this idea.
    I love tapenade and roasted fennel is delicious! Interesting combo. I will check out that cookbook by Tyler F.

    [Reply]

  2. 2

    Tabitha — January 6, 2011 @ 5:30 am

    What is your favorite cookbook???

    [Reply]

  3. 3

    Caroline — January 6, 2011 @ 5:34 am

    That looks great! I have Tyler Florence's Dinner At My Place and Tyler's Ultimate – both are great! I'm with Tabitha ^ – You should do a favorite cookbook rundown one of these days :)

    [Reply]

  4. 4

    Hazel — January 6, 2011 @ 6:22 am

    This sounds right up my street! Wonderful recipe.

    [Reply]

  5. 5

    Marcella Alyssa — January 6, 2011 @ 7:11 am

    I absolutely adore Tyler Florence! I am not sure what Fennel is (looks like cabbage?) but I am excited to see some of the other recipes you try from his book. Maybe I will pick it up too :)

    [Reply]

  6. 6

    Food, Fun and Life in the Charente — January 6, 2011 @ 7:48 am

    I have never roasted fennel, guess what is on my shopping list for today :) Diane

    [Reply]

  7. 7

    Beth (Jam and Clotted Cream) — January 6, 2011 @ 9:51 am

    I don't use fennel enough – must rectify this. Looks like a lovely dish

    [Reply]

  8. 8

    Jenn — January 6, 2011 @ 1:11 pm

    Oh, wow, Pam, that looks and sounds so delicious! I'll be honest with you, I love fennel but have never actually cooked with it..must try it now!

    [Reply]

  9. 9

    Sushma Mallya — January 6, 2011 @ 3:10 pm

    Sounds delicious and very healthy

    [Reply]

  10. 10

    Melissa — January 6, 2011 @ 3:17 pm

    Wow…that's gorgeous!! I may have to take a look at that Tyler cookbook!

    [Reply]

  11. 11

    teresa — January 6, 2011 @ 3:36 pm

    oh i bet roasted fennel is wonderful! i think cookbooks make the best gifts, i love them!

    [Reply]

  12. 12

    Anonymous — January 6, 2011 @ 4:01 pm

    This looks amazing! I have all of Tyler's cookbooks…I just love him and his recipes!

    Kim in MD

    [Reply]

  13. 13

    StephenC — January 6, 2011 @ 4:09 pm

    We have gotten heavily into roasting vegetables (bok choy, carrots, etc). The fennel idea is a welcome addition to my arsenal. Thanks.

    [Reply]

  14. 14

    PeggyR — January 6, 2011 @ 5:23 pm

    This sounds delicious!

    [Reply]

  15. 15

    Joanne — January 6, 2011 @ 6:42 pm

    Tyler is definitely one of my favorites as well! I love fennel when it's roasted so I will definitely be trying this!

    [Reply]

  16. 16

    edeye — January 6, 2011 @ 6:57 pm

    Your blog has a very profesional look to it and the recipes are great! http://edeye.blogspot.com

    [Reply]

  17. 17

    Dawn — January 6, 2011 @ 7:59 pm

    What a sweet hubby! I love Tyler too. I immediately thought of my father-in-law when I saw this recipes. He is always asking me about tapenades. I might have to try this one. Gorgeous photos!

    [Reply]

  18. 18

    Marjie — January 6, 2011 @ 8:18 pm

    A new way to serve veggies is a great thing indeed! And cheese is, for me, the best accent of all!

    [Reply]

  19. 19

    Recipe for Delicious — January 7, 2011 @ 1:20 am

    This looks gorgeous, but I cannot come around to olives (believe me, I'm trying). Any ideas what else would go nicely on this roasted fennel?

    [Reply]

  20. 20

    Justeen @ Blissful Baking — January 7, 2011 @ 2:54 am

    Mmm this looks delicious! It would make a great appetizer too. I like how this dish looks fancy, but is pretty simple to make!

    [Reply]

  21. 21

    foodies at home — January 7, 2011 @ 3:52 am

    What a beautiful dish! I can't wait to see what else you cook up from your new cookbook!!

    [Reply]

  22. 22

    Mandy — January 7, 2011 @ 2:13 pm

    New cookbooks are alwasy so much fun! Enjoy going through and picking out new things to try.

    [Reply]

  23. 23

    Val — January 7, 2011 @ 7:35 pm

    This has all of my favorite flavors. YUM

    [Reply]

  24. 24

    Chris — January 8, 2011 @ 2:45 am

    Wow, I can just imagine biting through that crispy fennel and the flavors just flooding across my mouth.

    [Reply]

  25. 25

    Anonymous — January 8, 2011 @ 8:14 am

    Had this as a main dish (roasted one head of fennel per person) for a light vegetarian dinner (my boyfriend has decided he's a vegetarian for a month…). Super delicious, complex and wonderful flavours, and very easy.

    [Reply]

  26. 26

    Angela — January 10, 2011 @ 4:24 am

    That looks fantastic! I have never tried cooking fennel. It looks like I should try.

    [Reply]

Leave a Comment