Roasted Fennel

Quick and easy roasted fennel recipe. Sliced fennel oven roasted in olive oil and balsamic vinegar.

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Yield: Serves 4

Ingredients

  • 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

 

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.

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