Fennel with orange from the oven

Ingredients for 4 servings:

• 2 bulbs of fennel
• 2 tbsp olive oil
• 30 g pine nuts
• some salt
• 2 oranges

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simple, vegetarian

Preheat the oven to 200°C (top/bottom heat) and line a baking tray with baking paper. Wash the fennel and cut it into eighths. Arrange it on the baking tray, drizzle with oil, sprinkle with pine nuts, and season with salt. Roast in the oven for about 30 minutes. Meanwhile, peel the oranges all around with a sharp knife, leaving no white pith visible. Place the oranges in a bowl, cut out the segments between the dividing walls. Squeeze the juice from the remaining skins and set aside. Add the orange segments to the fennel during the last 10-15 minutes of roasting. Finally, remove the tray from the oven and drizzle with the orange juice. Return the tray to the switched-off oven for about 5 minutes to allow the juice to evaporate slightly and the orange segments to warm up.