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Braised Fennel

This delicious braised fennel recipe is courtesy of Brad Farmerie and goes wonderfully with his Moroccan Braised Lamb Shanks.

  • Servings: 4
Braised Fennel

Source: The Martha Stewart Show, March Winter/Spring 2008


  • 1 1/2 cups orange juice
  • 2/3 cup extra-virgin olive oil
  • 1 1/2 teaspoons coarse salt
  • 2/3 teaspoon crushed red pepper flakes
  • 2 1/2 teaspoons ground cumin
  • Zest and juice of 1 lemon
  • 4 medium bulbs fennel, each cut into 6 wedges


  1. Preheat oven to 350 degrees.

  2. Place orange juice, olive oil, salt, red pepper flakes, cumin, and lemon zest and juice in a medium bowl; whisk until well combined.

  3. Place fennel in a baking dish just large enough to fit fennel in an even layer; pour over orange juice mixture. Cover with parchment-paper-lined aluminum foil and transfer to oven. Bake for 35 minutes, uncover, and continue baking until fennel is golden brown, about 10 minutes more. Remove from oven; serve warm or at room temperature.

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