Roasted Fennel with Grapefruit and Orange
Roasted Fennel with Grapefruit and Orange is a fresh, vibrant side dish that highlights the natural sweetness of roasted fennel paired with the bright acidity of citrus. Featured on Everyday Excellent hosted by Vanessa Gianfrancesco, this recipe transforms a handful of simple ingredients into an elegant dish that feels both modern and timeless.
Roasting softens fennel’s licorice notes, bringing out its caramelized edges and tender texture, while juicy grapefruit and orange add contrast, color, and a refreshing burst of flavor. Finished with a light Dijon citrus vinaigrette and delicate fennel fronds, this dish is a beautiful example of how easy techniques can yield impressive results.
The Inspiration
This recipe is inspired by Mediterranean cooking, where vegetables are often simply prepared and allowed to shine. Fennel is a staple ingredient in Italian and coastal cuisines, frequently paired with citrus to balance its naturally aromatic character. By roasting the fennel first, the flavor becomes mellow, sweet, and slightly nutty, creating the perfect base for bright, fresh citrus.
Vanessa Gianfrancesco’s Everyday Excellent philosophy focuses on uncomplicated dishes that feel special without being fussy. Roasted Fennel with Grapefruit and Orange fits seamlessly into that approach. With minimal prep and a short cooking time, this dish delivers bold flavor, visual appeal, and versatility, making it suitable for both weeknight dinners and elegant gatherings.
Ingredients
- 2 large bulbs fennel with fronds attached
- 2 tbsp (30 ml) plus 2 tbsp (30 ml) olive oil, divided
- Salt and pepper, to taste
- 1 orange
- 1 grapefruit
- 1 tbsp (15 g) Dijon mustard
Methods
- Pre-heat the oven to 400 F (204 C).
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Remove fronds off the fennel bulbs and reserve. Slice the bulbs in half and then cut each section into 4 quarters, keeping the wedges intact at the core. Toss in 2 tbsp (30 ml) olive oil and place on a baking tray with parchment paper. Season with salt and pepper and roast in the oven for 10 minutes.
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Meanwhile, remove the peel and pith from the orange and grapefruit. Remove the segments from both using a paring knife.
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Squeeze juice out of scraps from the orange and grapefruit into a bowl or mason jar. Add salt, pepper, Dijon, and olive oil and whisk together to emulsify.
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Remove fennel from the oven and transfer to a serving platter. Drizzle sauce over the fennel and garnish with orange and grapefruit segments and fennel fronds.
Serving Suggestions
Roasted Fennel with Grapefruit and Orange is a versatile side dish that pairs effortlessly with a wide range of mains. Serve it alongside roasted chicken, grilled fish, or seared scallops for a light, citrus-forward accompaniment. It also works beautifully as part of a vegetarian spread, paired with grain salads, lentils, or creamy cheeses like burrata or ricotta. This dish can be served warm, at room temperature, or slightly chilled, making it ideal for entertaining or make-ahead meals.
Final Thoughts
This Roasted Fennel with Grapefruit and Orange recipe is a perfect example of how simple ingredients and thoughtful preparation can create a dish that feels elevated and refined. The roasting process enhances fennel’s sweetness, while the citrus and Dijon vinaigrette provide contrast and brightness without overpowering the vegetable.
With minimal prep, a short cooking time, and a stunning presentation, this dish is approachable for home cooks of all levels. It fits seamlessly into everyday meals while also being elegant enough for special occasions. If you’re looking for an easy roasted fennel recipe, a citrus-forward vegetable side, or a fresh Mediterranean-inspired dish, this recipe delivers on all fronts.
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