Roasted Fennel with Apple Cider Reduction
- Level: Easy
- Yield: 4 servings
- Total Time: 55 minutes
- Active Time: 30 minutes
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings | Calories: 112 | Total Fat: 7g | Saturated Fat: 1g | Carbohydrates: 13g | Dietary Fiber: 3g | Sugar: 9g | Protein: 1g | Cholesterol: 0mg | Sodium: 332mg
Ingredients
- 1 cup apple cider
- 1 large head fennel, preferably with fronds
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon fresh thyme leaves
- Kosher salt and freshly cracked black pepper
Instructions
- Pour the apple cider into a small saucepot and set it over medium-high heat. Bring the cider to a boil and let it simmer until it reduces to about 1/3 cup, which should take roughly 15 minutes. Remove from heat and set aside.
- Preheat your oven to 475 degrees F.
- Cut off the tops of the fennel bulb and finely chop about 2 tablespoons of the tender frond leaves. Keeping the root end whole, slice the fennel bulb into 8 wedges lengthwise. Place the fennel wedges in a large bowl and drizzle with the olive oil and 2 tablespoons of the reduced apple cider. Toss gently to coat. Add the minced rosemary, thyme, and a good pinch of salt and pepper, then toss again to combine. Arrange the fennel wedges in a single layer on a baking sheet, making sure there's space between each piece. Roast until the edges start to brown, about 15 minutes, then flip the wedges and continue roasting until tender and browned on both sides, about 10 minutes more.
- Transfer the roasted fennel to a serving dish and drizzle with the remaining apple cider reduction. Sprinkle with the chopped fennel fronds. Serve warm.
