- 2 medium-sized bulbs fennel, cut into ¼-inch-thick slices, green fronds reserved for garnish
- 2 teaspoons olive oil
- 1 large navel orange
- 2 tablespoons balsamic vinegar
- 1 tablespoon orange marmalade
Preheat the oven to 450 degrees.
Coat a baking sheet with cooking spray and top with the sliced fennel. Drizzle the oil over the fennel, turning to coat both sides. Zest the orange; mince the zest and set aside.
Segment orange by first removing the white pith. Working over a medium-sized bowl, section the orange, capturing the juice in a bowl (click here to see How to Segment Citrus). When the orange is in segments, squeeze the membrane over the bowl to capture more juice. Cut the orange segments into small pieces and sprinkle over the fennel.
Stir the vinegar and marmalade into the orange juice and pour over the fennel. Roast the fennel, turning once or twice, until caramelized, about 22-27 minutes. Remove to a serving plate and sprinkle with 1-2 teaspoons zest. Garnish with the reserved fennel fronds.