ROASTED CAULIFLOWER STEAKS WITH GOLDEN RAISINS AND PINE NUTS
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
- Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until brown, about 3 minutes. Add the raisins and the butter, and season with salt. Cook until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
- Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top.
ROASTED FENNEL WITH PARMESAN
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
- Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.
ROASTED CAULIFLOWER WITH WALNUTS AND RAISINS
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Brush a heavy large rimmed baking sheet with olive oil. Stir 3 tablespoons olive oil, coriander, cumin and cayenne to blend in a large bowl. Add the cauliflower and garlic and toss to coat. Spread the cauliflower out into a single layer on the prepared baking sheet. Roast until the cauliflower begins to brown at the edges, about 12 minutes. Stir and continue roasting until browned and tender, about 12 minutes longer. Transfer the cauliflower to a serving dish. Set the baking sheet over medium heat. Combine the raisins, water and vinegar on the baking sheet and boil, stirring up the browned bits from the bottom of the baking sheet until the liquid is reduced to about 2 tablespoons, about 1 minute. Transfer the contents of the baking sheet to the cauliflower. Add the parsley and walnuts and toss to combine.
ROASTED FENNEL WITH RAISINS, WALNUTS, AND PARSLEY
Steps:
- Preheat the oven to 450°F.
- Slice the fennel into 1/2-inch-thick wedges, making sure to leave the bolster intact so that the fennel pieces stay together. Place the wedges in a 9 × 13-inch baking dish. Drizzle with 2 tablespoons of the olive oil and 1 teaspoon of the salt. Add 1 cup water.
- Roast until the fennel is soft and fully cooked through, the edges are slightly brown, and the water is completely evaporated, about 40 minutes.
- While the fennel is roasting, combine the walnuts, raisins, parsley, the remaining 2 tablespoons olive oil and 1 teaspoon salt, and a squeeze of lemon juice in a small bowl and mix well. Make sure that the raisins are well coated with olive oil and not clumped together.
- Remove the fennel from the oven and arrange on a large serving platter. Top with the raisin mixture and serve.
FENNEL WITH PARSLEY, PARMESAN, AND LEMON
Raw fennel has a crunch similar to apples and a mild licorice taste. It pairs well with the Parmesan cheese and parsley in this refreshing salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Halve, core, and thinly slice fennel bulb (preferably on a mandoline). In a bowl, toss fennel with fresh lemon juice.
- Add parsley leaves, reserved fennel fronds, and olive oil to bowl with fennel and toss. Season with salt and and pepper and sprinkle with shaved Parmesan.
Nutrition Facts : Calories 116 g, Fat 9 g, Fiber 2 g, Protein 4 g
ROASTED CARROTS & FENNEL
This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots-as many as the pans will hold. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.
Nutrition Facts : Calories 139 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges
SPAGHETTI WITH WALNUTS, RAISINS & PARSLEY
Use up leftover Christmas fruit and nuts in this superhealthy and super quick meal
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Cook the pasta in boiling water, following pack instructions. Meanwhile, heat the oil in a frying pan and cook the onions until soft and golden brown - about 8-10 mins. Add the raisins and stock and cook for 2-3 mins until hot through. Toss with the pasta, Parmesan, walnuts and parsley.
Nutrition Facts : Calories 526 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 0.44 milligram of sodium
ROASTED PEPPERS WITH PINE NUTS AND PARSLEY
This recipe is so delicious and easy. I enjoy it cold but it can be eaten immediately as well. I hope you enjoy this recipe!
Provided by TheChef2010
Categories Salad Vegetable Salad Recipes
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
- Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.
- Slice the roasted peppers into strips, and arrange decoratively onto a serving platter, alternating red and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.
Nutrition Facts : Calories 159.5 calories, Carbohydrate 8.4 g, Fat 13.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 4.3 mg, Sugar 5 g
WALNUT AND ROASTED FENNEL PASTA
This is a absolute fantastic side dish. Serve with some grilled steak or chicken and this is just creamy and good. I know it sounds a bit different, but it is really worth trying. The last wedding I catered I had request after request for this recipe. I don't necessarily consider this as a main dish, but a wonderful side dish.
Provided by SarasotaCook
Categories Pasta Shells
Time 30m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Fennel -- Heat the oven to 400. On a small baking sheet, line with either foil or parchment and add the fennel and drizzle with some olive oil, salt and pepper. Roast for 15 minutes until it starts to brown and it begins to soften. Not too soft - you still want it slightly crisp. Remove and keep warm.
- Sauce -- Mix the walnuts, parsley, ricotta, garlic, salt and pepper to taste.
- Pasta -- Cook according to directions. Drain and set to the side, but keep warm. Reserve a little of the pasta water to thin out the sauce just a bit.
- Combine -- In a large bowl, add the ricotta sauce and the fennel to the pasta and mix well. If you would like the sauce a bit thinner, just add a little of the pasta water. Garnish with some fresh parsley, walnuts and even fresh grated parmesan if you want. ENJOY!
ROASTED FENNEL WITH OLIVES AND GARLIC
Provided by Molly Stevens
Categories Garlic Olive Side Roast Thanksgiving Vegetarian Low Cal High Fiber Fennel Fall Healthy Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine fennel, olive oil, garlic, thyme, and crushed red pepper in large bowl; toss to coat. Spread fennel out on baking sheet; sprinkle with coarse kosher salt and pepper. Roast fennel 15 minutes. Using tongs, turn wedges over. Continue to roast until tender, turning 1 more time, about 20 minutes. Sprinkle olives over fennel. Roast until fennel begins to brown at edges, about 8 minutes longer. Season fennel with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Serve warm or at room temperature.
FENNEL-APPLE SALAD WITH WALNUTS
A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.
Provided by Melissa Clark
Categories salads and dressings, side dish
Time 10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
- In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams
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