Foodbe
fennel citrus crunch

fennel citrus crunch

👨‍🍳 Chefy Tip: Slice fennel as thin as your mandoline allows — thicker pieces don't caramelize properly. Toss with oil and salt before the oven, not after. The seasoning needs to be in the bulb, not just on the surface.

Serves
4
Prep
10 min
Cook
30 min
Difficulty
Easy
Cost
Moderate
Calories
180
Carbs
20g
Protein
4g
Fat
10g

Flavor Profile

🍊 Sweet and tangy from the fresh oranges
🥄 Sweet and savory from the roasted fennel
🌰 Crunchy and nutty from the pistachios
🧴 Bright and zesty from the citrus dressing
🌿 Fresh and fragrant from mint leaves

Ingredients

🥄 2 fennel bulbs, trimmed and sliced
🍊 2 oranges, peeled and sliced
🌰 1/4 cup pistachios, chopped
🌿 1/4 cup fresh mint leaves
🧴 2 tbsp olive oil
🍋 Juice of 1 lemon
🍁 1 tbsp maple syrup
🧂 Salt and pepper to taste

Instructions

01

Toss fennel with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes until golden and tender, turning once halfway.

02

Whisk together lemon juice, maple syrup, salt, and pepper for the dressing.

03

Combine roasted fennel, orange slices, pistachios, and mint. Drizzle with dressing and toss. Serve immediately or chill before serving.

🧬 Food Science

Fennel is a rich source of fiber and antioxidants, promoting gut health and digestion. Oranges are well-known for their high vitamin C content, which supports immune function and skin health.

Pair It

🥂 Pair with a glass of chilled white wine or sparkling water with a splash of lime.
🍽️ Pair with a side of quinoa or a simple green salad for a complete lunch.