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.