Description
This Simple Roasted Fennel with Agrodolce Sauce is a delightful and elegant side dish featuring caramelized fennel wedges roasted to perfection and drizzled with a sweet and tangy agrodolce sauce. Enhanced with briny capers and fresh parsley, this recipe offers a perfect balance of flavors and makes an excellent accompaniment to any meal or a light main course.
Ingredients
Scale
Fennel
- 2 medium Fennel Bulbs (Look for firm bulbs with bright green fronds.)
- 3 tablespoons Extra Virgin Olive Oil (For roasting the fennel.)
- 1 teaspoon Sea Salt (Adjust to taste.)
- 0.5 teaspoon Freshly Ground Black Pepper (Adds subtle heat.)
Agrodolce Sauce
- 1 tablespoon Granulated Sugar (For the sauce.)
- 2 tablespoons White Wine Vinegar (Or apple cider vinegar.)
- 2 tablespoons Capers (Adds briny flavor.)
- 2 tablespoons Fresh Parsley (Roughly chopped for garnish.)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the fennel, ensuring it will cook evenly and caramelize nicely.
- Prepare Fennel: Trim the stalks and fronds from the fennel bulbs. Cut each bulb in half lengthwise, then slice into wedges for even roasting.
- Season Fennel: Place the fennel wedges in a large bowl and toss them with olive oil, sea salt, and freshly ground black pepper to coat all pieces evenly for flavor and moisture.
- Arrange for Roasting: Spread the coated fennel wedges in a single layer on a baking sheet lined with parchment paper to prevent sticking and promote even cooking.
- Roast Fennel: Roast the fennel in the preheated oven for 25-30 minutes, flipping halfway through to ensure all sides become tender and caramelized with a lightly browned surface.
- Make Agrodolce Sauce: While the fennel roasts, combine granulated sugar and white wine vinegar in a small saucepan over medium heat. Stir continuously until the sugar dissolves, then let it simmer for 5 minutes to reduce and thicken slightly.
- Add Capers: Stir in the capers and continue simmering the sauce for an additional minute to infuse it with briny flavor.
- Combine and Garnish: Drizzle the prepared agrodolce sauce over the warm roasted fennel wedges and sprinkle roughly chopped fresh parsley on top for a vibrant garnish.
- Serve: Serve this dish warm as an elegant side or a light main course, balancing the fennel’s natural sweetness with the tangy and savory agrodolce sauce.
Notes
- You can substitute white wine vinegar with apple cider vinegar for a milder acidity.
- The fennel fronds can be saved and used as an herb garnish for added freshness.
- Roasting time can vary slightly depending on your oven; look for tender, caramelized fennel.
- For a vegan and gluten-free option, this recipe is naturally suitable without modifications.
- Adjust the amount of sugar in the sauce for a sweeter or tangier agrodolce according to your preference.
