Name: Air-Fryer Roasted Fennel with Orange-Honey Dressing
Total time: 30 min
Ingredients: 1 fennel bulb , base lightly trimmed, 2 tablespoons fronds chopped coarse, stalks discarded; 2 tablespoons extra-virgin olive oil , divided; 1 tablespoon water; ¼ teaspoon table salt; ¼ teaspoon ground black pepper; 2 teaspoons honey; 1½ teaspoons white wine vinegar; ⅛ teaspoon grated orange zest plus 1 tablespoon juice

Why This Recipe Works

We began by cutting the bulb into wedges, which had two benefits: It provided good surface area for browning, and the attached core kept the pieces intact. Tossing the wedges with salted water and oil allowed them to steam and turn creamy during the first part of cooking; it also allowed seasoning to get between their layers. Once the water evaporated, the oil helped turn the wedges golden and deliciously caramelized. The orange and honey in the dressing enhanced the sweetness of the roasted fennel.

Before You Begin

Look for a fennel bulb that measures 3½ to 4 inches in diameter and weighs around 1 pound with the stalks; trim the base very lightly so that the bulb remains intact. If your fennel does not have fronds, omit them. This recipe can be easily doubled.

Instructions

Cut fennel bulb lengthwise through core into 8 wedges (do not remove core). Whisk 1 tablespoon oil, water, salt, and pepper in large bowl until salt has dissolved. Add fennel wedges and toss gently to coat.

Arrange fennel wedges cut side down in air-fryer basket (wedges may overlap). Place basket into air fryer and set temperature to 350 degrees. Cook until fennel is tender and well browned, 12 to 20 minutes, flipping wedges halfway through cooking.

Whisk fennel fronds, honey, vinegar, orange zest and juice, and remaining 1 tablespoon oil together in bowl. Season with salt and pepper to taste. Transfer fennel to serving platter and drizzle with dressing. Serve.