Happy Thanksgiving!!!! Here’s some stuff that we roasted for Thanksgiving at M’s today:
Roasted Fennel and Orange Salad
1 large, or 2 small, bulbs of fennel and some fronds
1 medium red onion
1 large orange (or blood oranges…yum)
olive oil, salt, pepper
either basil or mint, if you like.
Preheat oven to 375 degrees F. Wash fennel, remove stems (reserve a few of the fronds) and any damaged outer layers, and slice into 1/4 inch thick slices. Slice onions into similarly sized slices, and slice oranges however you like (we peeled them and then sliced horizontally). Spread onto a lightly oiled baking sheet and spray with some olive oil, season with salt and pepper (and either basil or mint if you are so inclined). Bake for about 15-20 minutes, or until fennel is slightly tender and browned but still firm. Serve alone (as we did) or over a bed of greens.
Cost: $4 for everything, which will serve 6-8 people.