Roasted Fennel with Red Pepper-Horseradish Sauce

By Jamie Vespa

Roasted fennel gussied up with a super-simple roasted red pepper-horseradish sauce: A crunchy, bright, and hearty vegan dish that just earned its spot in your weekly meal rotation.

Ingredients

• 1 cup jarred roasted red peppers (drained)
• 3 Tbsp. slivered almonds (plus more for serving)
• 2 Tbsp. extra-virgin olive oil (divided)
• 2 Tbsp. lemon juice
• 1 garlic clove
• 1/2 tsp. prepared horseradish
• 1/2 tsp. kosher salt (divided)
• 1/2 tsp. freshly ground black pepper (divided)
• 2 medium fennel bulbs with stalks (fronds reserved)

Instructions

1. 1

   Preheat oven to 425°F.

2. 2

   Combine roasted red peppers, almonds, 1 Tbsp. of the olive oil, lemon juice, garlic, horseradish, and 1/4 tsp. each of the salt and black pepper in a blender or food processor. Blend until smooth. Set aside.

3. 3

   Cut fennel bulbs into 1-inch-thick wedges. Heat remaining 1 Tbsp. olive oil in a large oven-proof skillet over medium-high. Add fennel and season with remaining 1/4 tsp. salt and 1/4 tsp. black pepper. Cook fennel wedges 5 minutes per side, until golden. Transfer skillet to oven and roast until tender, turning once halfway through, about 12 to 15 minutes.

4. 4

   Transfer fennel to a serving platter. Spoon roasted pepper-horseradish sauce overtop. Garnish with additional slivered almonds and reserved fennel fronds.