Honey Roasted Baby Fennel With Meyer Lemon, Honey, And Mustard Vinaigrette
Honey Roasted Baby Fennel With Meyer Lemon, Honey, And Mustard Vinaigrette
This is a wonderful side dish for any meal, from casual weeknight dinners to special occasions. With its golden, slightly crispy edges and a hint of tangy brightness, this recipe transforms a humble vegetable into a show-stopping centerpiece. Easy to prepare and beautifully versatile, honey-roasted baby fennel is sure to delight your taste buds and elevate your dining table. Try it out and let me know if you fall in love, too!
Ingredients
- 3 baby fennel bulbs trimmed and halved lengthwise
- 1 tbsp olive oil
- 1 tbsp honey
- A pinch of salt
- Extra virgin olive oil, fennel fronds, Meyer lemon zest to garnish
Meyer Lemon, Honey, and Mustard Vinaigrette
- 2 tbsp Meyer lemon juice freshly squeezed
- 1 tbsp honey
- 1 tsp Dijon mustard whole-grain Dijon works wonderfully
- 3 tbsp extra virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
Honey Roasted Baby Fennel
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Wash the baby fennel bulbs and pat them dry. Remove any tough outer layers and trim the stalks, leaving a small portion of the stem intact to hold the halves together.
- Place the fennel halves on the prepared baking sheet. Drizzle with olive oil and honey, then sprinkle with a pinch of salt. Toss well to ensure each piece is evenly coated.
- Roast in the oven for 25–30 minutes, flipping the fennel halves halfway through. They should be golden brown, caramelized, and fork-tender.
- Remove the fennel from the oven and transfer to a serving plate. Drizzle with Meyer lemon, honey, and mustard vinaigrette, and a little extra olive oil. Garnish with fennel fronds and Meyer lemon zest. Serve warm as a side dish or as part of a salad.
Meyer Lemon, Honey, and Mustard Vinaigrette
- In a small bowl or jar, whisk together Meyer lemon juice, honey, and Dijon mustard until smooth.
- Gradually add olive oil while whisking to create a smooth emulsion.
- Season with salt and freshly ground black pepper to taste. Adjust sweetness or tanginess by adding more honey or lemon juice if desired.
- Serve immediately or refrigerate for up to 3 days in a sealed container. Shake well before using.
Video
Notes
- The vinaigrette is the perfect balance of sweet, tangy, and savory flavors, making it a versatile and fresh addition to salads, roasted vegetables, or even grilled chicken!
