Roasted Fennel
Fennel wedges roast until tender and browned at the edges, with olive oil and balsamic bringing out their sweet, savory side.
Prep 10 min · Cook 40 min · Total 50 min · Makes 4 servings
Ingredients
- 2 fennel bulbs, stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick wedges
- 2 tablespoons of extra virgin olive oil
- 2 teaspoons balsamic vinegar
Directions
- Set the oven to 400 degrees F, or 205 degrees C. Put the fennel in a mixing bowl, drizzle over 1 to 2 tablespoons of olive oil, and turn the pieces until they have a light coating. Add the balsamic vinegar the same way, using only enough to lightly cover the wedges.
- Prepare a roasting pan or baking dish with a Silpat, or use aluminum foil that has been brushed with olive oil. Spread the fennel out on the prepared surface, then cook it at 400 degrees F, or 205 degrees C, for 40 minutes, until the wedges are tender all the way through and the edges are starting to caramelize.