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.

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