Roasted Fennel

 

Ingredients

2 fennel bulbs, stalks cut off, bulbs halved lengthwise and cut lengthwise in 1-inch wedges

2 tablespoons extra virgin olive oil, or more to taste

2 teaspoons (or more) balsamic vinegar, or more to taste

Method

1. Toss fennel wedges with olive oil and balsamic:

Preheat oven to 400°F (205°C). 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.

2. 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.