Roasted Fennel and Oranges

Adapted from How to Cook Everything Vegetarian by Mark Bittman

This recipe would be great served as a warm side dish for a beautiful piece of fish.

Prep Time

30 minutes

Cook Time

30 minutes

Yield

4 Servings

Ingredients

1 pound fennel
2 orange
1 onion
3 tablespoons olive oil
1 teaspoon rosemary, dried
1 cup orange juice

Instructions

Preheat the oven to 500º. 

In an oven-proof skillet, sauté the fennel, oranges, onions and rosemary with the olive oil. Add salt and pepper and the orange juice and bring to a boil. Transfer the dish to the oven and cook for 15 minutes until the onions and fennel are tender. Serve warm.