Roasted Fennel with Red Pepper-Horseradish Sauce
Roasted fennel gussied up with a super-simple roasted red pepper-horseradish sauce: A crunchy, bright, and hearty vegan dish that just earned its spot in your weekly meal rotation.
Servings: 4 servings
Ingredients
- 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 oven to 425°F.
- Combine roasted red peppers, almonds, 1 Tbsp. of the olive oil, lemon juice, garlic, horseradish, and 1/4 tsp. each of the salt and black pepper in a blender or food processor. Blend until smooth. Set aside.
- Cut fennel bulbs into 1-inch-thick wedges. Heat remaining 1 Tbsp. olive oil in a large oven-proof skillet over medium-high. Add fennel and season with remaining 1/4 tsp. salt and 1/4 tsp. black pepper. Cook fennel wedges 5 minutes per side, until golden. Transfer skillet to oven and roast until tender, turning once halfway through, about 12 to 15 minutes.
- Transfer fennel to a serving platter. Spoon roasted pepper-horseradish sauce overtop. Garnish with additional slivered almonds and reserved fennel fronds.
Nutrition
Serving: 1g | Calories: 139kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 420mg | Fiber: 4g | Sugar: 6g