Alright folks we are in the final stretch. Holiday feasts are being planned, what to bring is being divided out, and the holiday baking is in full swing. It is officially holiday cooking overload.
My big night to host is Christmas Eve Eve, as we call it. And the menu is becoming more and more of a tradition year after year. Yet I’m always open to a new little twist or two and when I saw this roasted holiday fennel by Giada I knew I just had to give it a whirl.
Fennel is an interesting ingredient to me. It totally has that whole anise/black licorice thing going on which I don’t enjoy. Yet by roasting the fennel it sort of softens the harshness and gives it almost a caramelized flavor that I can totally get on board with. And by on board I mean I gobbled up most of the tray for lunch on recipe testing day.
Anyway, this specific recipe highlights the fennel with a touch of garlic and orange zest and is garnished by the beautiful green fennel fronds and pomegranate arils. You’re so fancy, obviously.
Feeling a little uninspired by your holiday menu? Here are my favorites and what we’ll be dining on for this holiday season and many to come. And hey, the burgundy mushrooms? You’re going to want to make those. Trust me.
Appetizer: Holiday Kabobs
Appetizer: Blue cheese dip
Salad: Christmas Salad
Holiday side: Burgundy mushrooms
Holiday side: Herbed cherry tomatoes
Holiday main: Roast Beef
Holiday dessert: Christmas Crack
Holiday dessert: Chocolate Mint Cookies
- 4 large fennel bulbs, sliced into 1 inch horizontal pieces (fronds reserved)
- 1 clove garlic, sliced
- olive oil
- salt & pepper
- 1-2 tsp orange zest
- pomegranate arils
- Preheat your oven to 400 degrees.
- Rub a large baking dish with olive oil and place the fennel inside. Top with the garlic, salt, pepper, and zest. Drizzle with more olive oil.
- Roast for 45-50 minutes until caramelized and browned. Top with fennel fronds and arils and serve immediately.