You’ve seen in previous posts my affinity for the vegetable fennel. It’s pretty much in the weekly rotation.
Let me be clear, I like fennel, but my wife, Mrs. Foxxy Brown (not the rapper) loves fennel, hence the weekly menu appearances.
This recipe is so simple. It requires very little prep and is your basic set (oven temperature) and forget it recipe. The fennel is seasoned with a soul food triumvirate of salt, pepper, and paprika while the juice from the roasted grapefruit bleeds into the fennel adding to the overall sweetness.
Whenever I make fennel this way, the best part is actually eating the roasted grapefruit slices. I always put a few slices to the side for me son and I to have an extra dessert of roasted grapefruit slices. The heating intensifies their sweetness…
Great beets, better eats. Enjoy!
Roasted Fennel and Grapefruit
- 2 large fennel bulbs
- 1/4 cup olive oil
- 1 tsp smoked sweet paprika
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 large grapefruit (cut into thin wedges)
Preheat the oven to 400 degrees F.
Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, paprika, salt, and pepper and toss with your hands.
Put 1-2 grapefruit slices aside and reserve for later. Add the remaining slices to the baking sheet
Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. During the last 10 minutes of cooking squeeze reserved grapefruit juice over fennel.
Remove from the oven and cover. Taste for salt and pepper and serve.