Roasted Fennel with Olive Tapenade and Feta Cheese

My sweet husband bought me the new Tyler Florence Family Meal cookbook for Christmas and I was so excited! Tyler is one of my favorite chefs because his recipes are easy to follow, he uses fresh ingredients, and the recipes always taste great. This new cookbook is filled with beautiful and tasty looking recipes that I am eager to try. My husband and I both agreed that I should make this roasted fennel dish. It was simple to make and tasted wonderful. I loved the combination of the soft and sweet fennel with the tart and tangy olive tapenade and the salty feta cheese. I served this side dish with the Lemony Chicken Saltimbocca and they paired very nicely together. I will be making this recipe again and again.

Roasted Fennel with Olive Tapenade and Feta Cheese:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe in Tyler Florence Family Meal cookbook

• 2 large fennel bulbs, sliced into 4 equal slices
• Olive oil, for drizzling
• Sea salt and freshly cracked pepper, to taste
• 1 cup pitted kalamata olives, chopped
• 2-3 small garlic cloves, minced
• 1/2 tsp crushed red pepper
• 1/2 tsp dried tarragon
• 3 tbsp fresh flat leafed parsley, chopped
• 1 tbsp drained and rinsed capers, chopped
• 1 tbsp red wine vinegar
• 1-2 tbsp olive oil
• 2-3 tbsp feta cheese crumbles
• Fennel fronds, for garnish

Preheat the oven to 375 degrees. Coat a glass baking dish with cooking spray.

Slice the fennel into 4 equal slices. Lay the pieces into the baking dish and drizzle with olive oil then season with sea salt and freshly cracked pepper, to taste. Turn the fennel over and drizzle the other side with olive oil then season with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 25-30 minutes. Flip the fennel over and return to the oven and roast for another 25-30 minutes or until golden brown and tender.

While the fennel is roasting, combine the olives, garlic, crushed pepper, tarragon, parsley, capers, vinegar, and 1- 2 tablespoons of olive oil together in a bowl. Season with sea salt and freshly cracked pepper, to taste and toss to coat evenly. Set aside to allow the flavors to mingle while the fennel roasts.

Remove the fennel from the oven once it is golden brown and tender. Arrange the fennel on a serving platter then sprinkle with the olive tapenade, feta cheese, and fennel fronds. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net