Best Roasted Fennel And Red Onions Recipes

Roasted Carrots and Red Onions with Fennel and Mint image

Provided by Chris Morocco

Yield 8 servings

Number Of Ingredients 12

2 pounds small carrots (about 2 bunches), peeled, cut into 3" pieces
2 large red onions, each cut through root end into 8 wedges
1 fennel bulb, cut into 1/2" wedges
4 Tbsp. olive oil, divided
Kosher salt, freshly ground pepper
2 tablespoons raw sunflower seeds
1 teaspoon coriander seeds, coarsely chopped
1/2 teaspoon Aleppo pepper or a pinch of crushed red pepper flakes
1/2 teaspoon Hungarian hot paprika
2 tablespoons Sherry vinegar or red wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons torn mint leaves

Steps:

Preheat oven to 425°F. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20-25 minutes for carrots and 35-45 minutes for onions and fennel. Let cool.
Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.
Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top.
Do Ahead
Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at room temperature.

Roasted Fennel and Red Onions image

Yield Serves 2

Number Of Ingredients 5

2 large fennel bulbs (sometimes called anise; about 2 pounds), stalks ;trimmed flush with bulb and any tough outer layers discarded
2 small red onions, quartered
1 tablespoon unsalted butter, melted
1 tablespoon olive oil
1 tablespoon balsamic vinegar

Steps:

Preheat oven to 400°F.
Cut each fennel bulb lengthwise into 8 wedges and in a roasting pan toss fennel and onions with butter, oil, and salt and pepper to taste. Roast vegetables, stirring once halfway through roasting, 25 minutes, or until tender. Add vinegar to vegetables and toss to coat.

Roasted Carrots and Red Onions with Pecans, Fennel, and Mint image

Provided by American Pecans

Number Of Ingredients 13

Main Dish
2 Pounds of small carrots (about 2 bunches), peeled, cut into 3-inch pieces
2 Large red onions, each cut through root end into 8 wedges
1 Fennel bulb, cut into ½ - inch wedges
4 Tbsp. of pecan or olive oil
Kosher salt, freshly ground pepper
1 Tsp. of coriander seeds, coarsely chopped
½ Tsp. crushed red pepper flakes
½ Tsp. Hungarian hot paprika (optional)
2 Tbsp. of sherry vinegar or red wine vinegar
¾ Cup of raw pecans pieces
1 Tbsp. fresh lemon juice
2 Tbsp. torn mint leaves

Steps:

Main Dish
Preheat oven to 425°. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. of pecan or olive oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20-25 minutes for carrots and 35-45 minutes for onions and fennel. Let cool.
Meanwhile, cook pecans, coriander seeds, crushed red pepper flakes, paprika, and remaining 2 Tbsp. of pecan or olive oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in red wine vinegar and lemon juice; season vinaigrette with salt and pepper.
Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter torn mint over top.

MIXED GREENS WITH ROASTED BEETS, FENNEL AND MARINATED RED ONIONS image

Yield 10 servings

Number Of Ingredients 7

4 small beets, tops trimmed
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons chopped fresh fennel fronds (leafy tops)
2 cups thinly sliced red onions
2 5-ounce bags mixed baby lettuces
2 medium fresh fennel bulbs, halved, cored, very thinly sliced

Steps:

Preheat oven to 350. Rinse each beet and wrap in foil. Place on oven rack and roast until tender, about 1 hour 10 minutes. Cool beets. Peel; cut into wedges. Whisk oil, vinegar and fennel fronds in medium bowl to blend. Season dressing with salt and pepper. Mix onions into dressing. (Beets and onions can be made 1 day ahead. Cover separately; chill.) Mix lettuces and sliced fennel in bowl. Add beets. Using slotted spoon, transfer onions from dressing to salad. Toss salad with enough dressing to coat.

Broiled Chicken Thighs with Fennel, Onions, and Roasted Red Peppers image

Provided by Rachael Ray : Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 10

2 red bell peppers
1 tablespoon extra-virgin olive oil, plus more for liberal drizzling
2 medium sweet onions, sliced into wedges, root end attached
1 bulb fennel, thinly sliced, fennel fronds reserved for garnish
3 to 4 large cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper
1 tablespoon white balsamic vinegar
12 small bone-in chicken thighs
Fennel pollen or ground fennel, for sprinkling
1 lemon, zested and juiced

Steps:

Preheat the broiler.
Char the peppers over an open gas burner for 10 to 12 minutes, turning occasionally. Alternatively, char the peppers under the broiler for 7 to 8 minutes, turning occasionally, with the oven door slightly ajar to allow steam to escape. Place the charred peppers in bowl and cover with plastic wrap. When cool, peel and seed the peppers and slice lengthwise.
Heat 1 tablespoon extra-virgin olive oil in a medium skillet over medium-high heat. Add the onions, fennel and garlic and season with salt and pepper. Cook, stirring frequently, for 15 minutes, or until the vegetables are tender and sweet. Deglaze with vinegar and combine with the peppers.
Place a cooling rack over a baking sheet and place the chicken thighs on it. Drizzle the chicken thighs lightly with extra-virgin olive oil and season liberally with salt, pepper, and fennel pollen. Arrange rack in upper third of oven; chicken thighs should be 8-inches from the broiler. Broil the chicken thighs for 12 to 15 minutes, turning occasionally. Dress the cooked chicken with lemon zest and juice.
Arrange the chicken on a platter and top with the onions, fennel, and peppers. Scatter fennel fronds over the top.