Roasted Fennel
To make a super simple side that goes with just about anything, slice bulbs of fennel and roast with olive oil and balsamic vinegar. We love it with chicken and seafood, but it would go great with pork or steak, too.
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- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat the oven to 400°F (205°C).
- 2
Place the fennel wedges in a bowl and toss them with 1 to 2 tablespoons of olive oil, just enough to coat them. Sprinkle with balsamic vinegar, again just enough to coat.
- 3
Line a roasting pan or baking dish Silpat or aluminum foil brushed with olive oil. Arrange the fennel wedges on the pan and roast them at 400°F (205°C) for 40 minutes or until the fennel wedges are cooked through and beginning to caramelize at the edges. Did you enjoy this recipe? Let us know with a rating and review!