Kitchen notes · a little help before you start
Roasted Fennel with Red Pepper-Horseradish Sauce
Roasted Fennel with Red Pepper-Horseradish Sauce is made with jarred roasted red peppers, fennel bulbs with stalks, and prepared horseradish.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Remember the turn or stir
Turn or stir the food at the point specified in the method.
2. Preheat as directed
Have the oven at the specified temperature for its cooking step.
3. Follow the blending step
Prepare the blending equipment before that stage of the recipe.
Get to know the ingredients
jarred roasted red peppers (drained)
In the method: 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.
slivered almonds (plus more for serving)
In the method: 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.
extra-virgin olive oil (divided)
In the method: 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.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 cup jarred roasted red peppers (drained)Ingredient note
Source: 3 Tbsp. slivered almonds (plus more for serving)Ingredient note
Source: 2 Tbsp. extra-virgin olive oil (divided)Ingredient note
Source: 2 Tbsp. lemon juiceIngredient note
Source: 1 garlic cloveIngredient note
Source: 1/2 tsp. prepared horseradishIngredient note
Source: 1/2 tsp. kosher salt (divided)Ingredient note
Source: 1/2 tsp. freshly ground black pepper (divided)Ingredient note
Source: 2 medium fennel bulbs with stalks (fronds reserved)
How to make it
0 of 4 steps completeMake room for Roasted Fennel with Red Pepper-Horseradish Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Garnish with additional slivered almonds and reserved fennel fronds.
A little more help as you go
Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Prepare the pan
Follow the pan-heating step before adding its ingredients.
A few questions you might have
What should I prepare first?
Set out the oven, blender, food processor, and skillet. Start with this step: Preheat oven to 425°F.
Which preparation step should I plan for?
Turn or stir the food at the point specified in the method.
What check should I look for as it cooks?
Transfer skillet to oven and roast until tender, turning once halfway through, about 12 to 15 minutes.
Is there another preparation step to plan for?
Use the chopping, slicing or cutting preparation specified.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dishingouthealth.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
