Marmie's Easy Roasted Fennel With Onion

This was the first time I made Fennel... so I just put things I really like together. (I bet you could add just about any other vegetable to this!) Well it was so very yummy and received raves from my family. I find it incredibly easy and a perfect make ahead dish that frees up time when entertaining. I served it with salmon and it was exquisite!

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 3  fennel bulbs
• 1  red onion
• 1  sweet red pepper (tasty but optional)
• 10  fresh garlic cloves, peeled and coarsely crushed (or more.. I like more )
• 1⁄4 cup extra virgin olive oil, more if desired (High quality EVOO)
• 2  ounces lemon juice
• 3  ounces white wine
• 1  cup black olives, kalamalta whole pitted (optional)
• 2  tablespoons rosemary, lightly chopped (I like fresh)
• 3⁄4 teaspoon peppercorn, coarsely ground
• 1  teaspoon kosher salt

Directions

1. Place the following in a greased casserole (or Ziplock bag if preparing ahead.).
2. Cut top and bottom of Fennel away, saving green leafy top as you can eat the whole Fennel using it for garnish or in salads.
3. Peel exterior layer off Fennel.
4. Cut Fennel in quarters lengthwise, then cut each quarter again if it is a large Fennel, and cut away 'core' from each piece. Place sliced Fennel in bowl or Zipper bag.
5. Peel and slice Red Onion in quarters length wise. Add to Fennel.
6. Core, seed and slice Red Pepper in similar manner. Add to Fennel.
7. ***NOTE *** To coarsely crush garlic a little bit easier -- Break the head of the garlic into individual cloves with your hands and discard paper covering. Slice bottom of each garlic clove away and discard end. Place clove on a cutting board, lay a wide knife flat, or a spatula over the clove and smack it with your fist to crush it! The paper will just pop away, discard paper. Use garlic clove as desired.
8. Peel and crush garlic cloves. Add to Fennel.
9. Add Olives to Fennel.
10. Add 1/4 cup olive oil, rosemary, kosher salt and pepper, mix coating vegs with the oil and spices.
11. Mix lemon juice and wine in separate cup add 1/2 of the liquid to Fennel and mix all together.
12. Set remainder of wine/lemon liquid aside until/if required during roasting.
13. Pour fennel mixture into an appropriately sized casserole dish if not already there. If coming from a bag take a spatula and scrape all the yummy seasonings out of the bag and pour over vegs.
14. Roast in oven at 425 degrees for approximately 30-45 min uncovered until nicely golden and softened.
15. Stir occasionally to prevent burning.
16. Add remaining wine/lemon mix to fennel if necessary while roasting.
17. Enjoy.