Roasted Fennel with Red Pepper-Horseradish Sauce
If you’re in search of a vibrant and hearty side dish, Roasted Fennel with Red Pepper-Horseradish Sauce is the perfect choice. This delightful recipe combines the sweet crunch of roasted fennel with a zesty, creamy sauce that elevates any meal. Easy to prepare in about 35 minutes, this vegan-friendly dish is not only nutritious but also impressively flavorful. Whether for a busy weeknight or a festive gathering, this roasted fennel will surely be a hit at your table.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Roasting/Sautéing
- Cuisine: Vegan
Ingredients
Scale
- 1 cup jarred roasted red peppers (drained)
- 3 Tbsp slivered almonds (plus more for serving)
- 2 Tbsp extra-virgin olive oil (divided)
- 2 Tbsp lemon juice
- 1 garlic clove
- 1/2 tsp prepared horseradish
- 1/2 tsp kosher salt (divided)
- 1/2 tsp freshly ground black pepper (divided)
- 2 medium fennel bulbs with stalks (fronds reserved)
Instructions
- Preheat your oven to 425°F.
- In a blender, combine roasted red peppers, slivered almonds, 1 tablespoon olive oil, lemon juice, garlic, horseradish, and 1/4 teaspoon each of salt and black pepper; blend until smooth.
- Cut fennel bulbs into wedges and sauté in a heated skillet with remaining olive oil until golden.
- Transfer skillet to oven and roast fennel for 12-15 minutes until tender.
- Serve warm drizzled with sauce and garnished with extra almonds.
Nutrition
- Serving Size: 1/4 of recipe (approximately 200g)
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg