Roasted Fennel
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A simple recipe that goes well with most meats.
- Ready In:
- 30mins
- Serves:
- Units:
Nutrition Information
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ingredients
- 3 fennel bulbs, trimmed of the stalks reserving some feathery leaves
- 1 tablespoon olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 1⁄2 teaspoon coarse salt
- 1⁄2 teaspoon fresh ground black pepper
directions
- Preheat oven to 400.
- Thinly slice the fennel bulbs and toss the in the olive oil, balsamic vinegar and sugar. Coat evenly in the mixture.
- Pour fennel mixture into a baking dish in a single layer.
- Sprinkle with the salt and pepper and some reserved feathery leaves.
- Roast at 400 for about 20-25 minutes or until tender and starting to carmelize.
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I'm very new to cooking fennel but am quickly acquiring a taste for it and I scaled this back to 3 serves and used 2 small fennel bulbs but there is no way I was going to get them into the roasting pan in one layer so I took the pan out of the oven every 10 minutes and gave it a stir and after 30 minutes they were beautifully crisp and very tasty and enjoyed by the 3 of us. Thank you *Parsley*, made for Went to Market.
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A simple recipe that goes well with most meats.
