Honey-Roasted Baby Fennel With Meyer 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! 

Serve 2 


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 or lemon zest 

Instructions:

1. Preheat the Oven: 

  •  Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

2. Prepare the Fennel: 

  •  Wash the baby fennel bulbs and pat them dry. Remove any tough outer layers and trim the stalks, leaving a little bit of the stem intact to hold the halves together.  

3. Coat the Fennel:  

  •  Place the fennel halves on the prepared baking sheet. Drizzle the olive oil, honey and a pinch of salt over the fennel. Toss them well and ensure each piece is evenly coated. 

4. Roast the Fennel:  

  • Roast in the oven for 25–30 minutes, flipping the fennel halves halfway through. They should become golden brown, caramelized, and fork-tender.  

5. Dress with a salad dressing , garnish and Serve:  

  • Remove the fennel from the oven and transfer to a serving plate. Dress the plate with meyer lemon, honey and mustard dressing. Drizzle extra olive oil. Garnish with fennel fronds and meyer lemon zest.  Serve warm as a side dish or part of a salad.  

Tips:

  1. Honey-roasted fennel pairs beautifully with roasted chicken, fish, or a grain salad.  

  2. You can prepare the fennel and honey mixture in advance. Simply roast when ready to serve.  

This dish is a delightful way to showcase fennel’s sweet and subtle anise flavor. Let me know how it turns out! 

Meyer Lemon, Honey, and Mustard Vinaigrette

This vinaigrette pairs wonderfully with greens, roasted vegetables, or even grilled chicken. Its balance of sweet, tangy, and savory flavors makes it a versatile and fresh dressing for many dishes!

Ingredients:

2 tbsp Meyer lemon juice (freshly squeezed)  

1 tbsp honey  

1 tsp Dijon mustard (I use whole grain Dijon mustard)

3 tbsp extra virgin olive oil  

Salt and freshly ground black pepper, to taste  

Instructions:

1. In a small bowl or jar, whisk together Meyer lemon juice, honey, and Dijon mustard until smooth.

2. Gradually add olive oil while whisking, creating a smooth emulsion.

3. Season with salt and pepper to taste. Adjust sweetness or tanginess by adding more honey or lemon juice as desired.

4. Serve immediately over your favorite salad or refrigerate for up to 3 days in a sealed container. Shake well before using.

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