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!
Honey Roasted Baby Fennel With Meyer Lemon, Honey, And Mustard Vinaigrette
Ingredients
- 3 baby fennel bulbs trimmed and halved lengthwise
- 1 tbsp olive oil
- 1 tbsp honey
- A pinch of salt
- Garnish: Extra virgin olive oil fennel fronds, Meyer lemon zest
Meyer Lemon, Honey, and Mustard Vinaigrette
- This 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!
- 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.
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