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, sweet fennel with tart, tangy olive tapenade and the salty feta cheese. I served this side dish with lemony chicken saltimbocca, Duchess potatoes, and a simple salad.
Roasted Fennel with Olive Tapenade and Feta Cheese
Fennel:
- 2 large fennel bulbs, thick outer layer discarded, each sliced into 4 equal slices
- Olive oil, for drizzling
- Sea salt and freshly cracked pepper, to taste
Tapenade:
- 1 cup pitted kalamata olives, chopped
- 3 tbsp fresh flat-leafed parsley, chopped
- 2 tbsp olive oil
- 1 tbsp drained and rinsed capers, chopped
- 1 tbsp red wine vinegar
- 3 small garlic cloves, minced
- ½ tsp crushed red pepper
- ½ tsp dried tarragon
Serving:
- 3 tbsp feta cheese crumbles
- Fennel fronds, for garnish
 How to Make Roasted Fennel with Olive Tapenade and Feta Cheese:
Preheat the oven to 375 degrees. Coat a glass baking dish with olive oil cooking spray.
Prepare the fennel by discarding the thick outer layers of each bulb and slicing each 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.
Cook the fennel by placing the baking dish in the oven and roasting for 25-30 minutes.
Flip the fennel over, then return to the oven and roast for another 25-30 minutes or until golden brown and tender.
Meanwhile, make the tapenade by combining the olives, parsley, olive oil, capers, vinegar, garlic, crushed pepper, and tarragon 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.
To serve, arrange the fennel on a serving platter, then sprinkle with the olive tapenade, feta cheese, and fennel fronds.
Serve immediately. Enjoy.
Equipment
Ingredients
- 2 large fennel bulbs, outer layer discarded, each sliced into 4 equal slices
- Olive oil for drizzling
- Sea salt and freshly cracked pepper to taste
Tapenade:
- 1 cup pitted kalamata olives chopped
- 3 tbsp fresh flat-leafed parsley chopped
- 2 tbsp olive oil
- 1 tbsp drained and rinsed capers chopped
- 1 tbsp red wine vinegar
- 3 small garlic cloves minced
- ½ tsp crushed red pepper
- ½ tsp dried tarragon
Serving:
- 3 tbsp feta cheese crumbles
- Fennel fronds for garnish
Instructions
- Preheat the oven to 375 degrees. Coat a glass baking dish with olive oil cooking spray.
- Prepare the fennel by discarding the thick outer layers of each bulb and slicing each 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.
- Cook the fennel by putting the baking dish in the oven and roasting it for 30-35 minutes.
- Flip the fennel over, then return to the oven and roast for another 30-35 minutes or until golden brown and tender.
- Meanwhile, make the tapenade by combining the olives, parsley, olive oil, capers, vinegar, garlic, crushed pepper, and tarragon 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 very tender.
- To serve, arrange the fennel on a serving platter, then sprinkle with the olive tapenade, feta cheese, and fennel fronds.
- Serve immediately. Enjoy.
I like this idea.
I love tapenade and roasted fennel is delicious! Interesting combo. I will check out that cookbook by Tyler F.
What is your favorite cookbook???
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 🙂
This sounds right up my street! Wonderful recipe.
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 🙂
I have never roasted fennel, guess what is on my shopping list for today 🙂 Diane
I don't use fennel enough – must rectify this. Looks like a lovely dish
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!
Sounds delicious and very healthy
Wow…that's gorgeous!! I may have to take a look at that Tyler cookbook!
oh i bet roasted fennel is wonderful! i think cookbooks make the best gifts, i love them!
This looks amazing! I have all of Tyler's cookbooks…I just love him and his recipes!
Kim in MD
We have gotten heavily into roasting vegetables (bok choy, carrots, etc). The fennel idea is a welcome addition to my arsenal. Thanks.
This sounds delicious!
Tyler is definitely one of my favorites as well! I love fennel when it's roasted so I will definitely be trying this!
Your blog has a very profesional look to it and the recipes are great! http://edeye.blogspot.com
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!
A new way to serve veggies is a great thing indeed! And cheese is, for me, the best accent of all!
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?
Mmm this looks delicious! It would make a great appetizer too. I like how this dish looks fancy, but is pretty simple to make!
What a beautiful dish! I can't wait to see what else you cook up from your new cookbook!!
New cookbooks are alwasy so much fun! Enjoy going through and picking out new things to try.
This has all of my favorite flavors. YUM
Wow, I can just imagine biting through that crispy fennel and the flavors just flooding across my mouth.
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.
That looks fantastic! I have never tried cooking fennel. It looks like I should try.