Roasted Fennel With Orange Glaze

1. 1

   Preheat oven to 450u00b0F.

2. 2

   Coat a baking sheet with cooking spray; top with sliced fennel. Drizzle fennel with oil, turning to coat both sides.

3. 3

   Zest orange; mince zest and set aside.

4. 4

   Segment orange by first removing white pith. Working over a medium bowl, section orange capturing juice in a bowl (to see a video about this technique,click here ). When orange is in segments, squeeze membrane over bowl to capture more juice. Cut orange segments into small pieces and sprinkle over fennel.

5. 5

   Stir vinegar and marmalade into orange juice; pour over fennel.

6. 6

   Roast fennel, turning once or twice, until caramelized, about 22 to 27 minutes. Remove to a serving plate and sprinkle with 1 to 2 teaspoons zest. Garnish with reserved fennel fronds; serve with salt and extra vinegar on the side, if desired. Yields about 1/2 cup per serving.

* Per serving · 4 servings · Values may vary.

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