Roasted Fennel Salad with Oranges

👨‍🍳 Method

For the Roasted Vegetables

1. 1
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Cut the vegetables into thin wedges lengthwise.

   KnifeCutting board
3. 3
   In a bowl, toss the vegetables with the olive oil, salt and black pepper.

   Bowl
4. 4
   Spread on a baking sheet in a single layer, without crowding.

   Baking pan
5. 5
   Roast the vegetables in a hot oven (200°C / 390°F) 25–30 minutes, until the fennel turns golden and softens.

   ⚙ Oven roastingOvenBaking pan

   💡Give it room in the pan: crowded vegetables steam instead of browning.

To assemble

1. 6
   Peel the oranges and slice into rounds.

   KnifeCutting board
2. 7
   Let the roasted vegetables cool 10 minutes.
3. 8
   Arrange on a serving plate the roasted vegetables, olives and oranges.
4. 9
   Sprinkle the mint on top.
5. 10
   Drizzle the balsamic vinegar on top and serve.