Recipe information
Ingredients for - Roasted Fennel
1. 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick wedges -
2. 2 tablespoons (or more) of extra virgin olive oil -
3. 2 teaspoons (or more) balsamic vinegar -
How to cook deliciously - Roasted Fennel
1. Stage
Preheat the oven to 400°F (205°C).
2. Stage
Toss the fennel wedges with olive oil and balsamic: 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. Stage
Roast the fennel: 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!
