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Roasted Fennel
Roasted Fennel
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Effortless roasted fennel drizzled with olive oil and balsamic vinegar.
Ingredients:
  • 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick wedges
  • 2 tablespoons (or more) of extra virgin olive oil
  • 2 teaspoons (or more) balsamic vinegar
Instructions:
  • Preheat the oven to a piping hot 400°F (205°C).
  • Coat fennel wedges: In a bowl, toss fennel wedges with 1 to 2 tablespoons of olive oil and a drizzle of balsamic vinegar until evenly coated.
  • Prepare the roasting pan by lining it with Silpat or aluminum foil brushed with olive oil. Place the fennel wedges on the pan and roast at 400°F (205°C) for 40 minutes or until the edges of the fennel wedges turn golden and they are tender throughout.

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