Monday, September 10, 2012

Roasted Fennel

 recipe courtesy of

Roasted Fennel


-2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick pieces
-Olive oil
-Balsamic vinegar


-Preheat oven to 400°F.  

 -Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. 

 -Line baking dish with Silpat or aluminum foil. Lay out the pieces of fennel and roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize.

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