Grilled Fennel with Orange Zest

Grilled Fennel with Orange Zest

Charred fennel wedges turn sweet and tender, brightened with fresh orange zest.

Total 25 min Makes 4 servings Calories 118/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Thick-cut fennel bulbs char on the grill until the edges caramelize and the core softens, mellowing their anise bite into something sweet and smoky. A finish of fresh orange zest and juice adds brightness, making this a simple side for grilled fish, chicken, or roasted meats.

Ingredients

  • 2 large fennel bulbs, trimmed and sliced into 1/2-inch wedges
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 orange, zested and juiced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon honey

Method

  1. Trim the stalks and base from the fennel bulbs, reserving a few fronds for garnish, then cut each bulb into 1/2-inch thick wedges through the core so they hold together.

  2. Preheat a grill or grill pan to medium-high heat, about 450°F.

  3. Brush the fennel wedges on both sides with olive oil and season with kosher salt and black pepper.

  4. Place the fennel wedges on the grill and cook until charred and tender, 6 to 7 minutes per side.

  5. Flip the wedges and continue grilling until the second side is charred and the fennel is tender when pierced with a knife, 6 to 7 minutes.

  6. Transfer the grilled fennel to a serving platter and drizzle with orange juice and honey.

  7. Sprinkle the fennel with fresh orange zest, chopped parsley, and reserved fennel fronds, then serve warm.

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    Grilled Fennel with Orange Zest

    Thick-cut fennel bulbs char on the grill until the edges caramelize and the core softens, mellowing their anise bite into something sweet and smoky. A finish of fresh orange zest and juice adds brightness, making this a simple side for grilled fish, chicken, or roasted meats.

    25 min 4 servings 118 cal

    Ingredients

    • 2 large fennel bulbs, trimmed and sliced into 1/2-inch wedges
    • 3 tablespoons olive oil
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1 orange, zested and juiced
    • 1 tablespoon fresh parsley, chopped
    • 1 teaspoon honey

    Method

    1. 1

      Trim the stalks and base from the fennel bulbs, reserving a few fronds for garnish, then cut each bulb into 1/2-inch thick wedges through the core so they hold together.

    2. 2

      Preheat a grill or grill pan to medium-high heat, about 450°F.

    3. 3

      Brush the fennel wedges on both sides with olive oil and season with kosher salt and black pepper.

    4. 4

      Place the fennel wedges on the grill and cook until charred and tender, 6 to 7 minutes per side.

    5. 5

      Flip the wedges and continue grilling until the second side is charred and the fennel is tender when pierced with a knife, 6 to 7 minutes.

    6. 6

      Transfer the grilled fennel to a serving platter and drizzle with orange juice and honey.

    7. 7

      Sprinkle the fennel with fresh orange zest, chopped parsley, and reserved fennel fronds, then serve warm.