Roasted Fennel

Name: Roasted Fennel
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick wedges; 2 Tbsps (or more) of extra virgin olive oil; 2 teaspoons (or more) balsamic vinegar

Roasted Fennel is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 4 servings. This side dish has 100 calories, 1g of protein, and 7g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 50 minutes. A mixture of fennel bulbs, extra virgin olive oil, balsamic vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. If you like this recipe, you might also like recipes such as Creamy Roasted Fennel and Carrot Soup with Black Garlic Fennel Oil, Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges, and Fennel-rubbed Pork Tenderloin With Roasted Fennel Wedges.

Instructions

Toss fennel wedges with olive oil and balsamic: Preheat oven to 400°F (205°C).

Ingredients you will need

Olive Oil

Fennel

Equipment you will use

Oven

Place the fennel wedges in a bowl and toss them with 1 to 2 tablespoons of olive oil, just enough to coat them.

Ingredients you will need

Olive Oil

Fennel

Equipment you will use

Bowl

Sprinkle with balsamic vinegar, again just enough to coat.

Ingredients you will need

Balsamic Vinegar

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.

Ingredients you will need

Olive Oil

Fennel

Equipment you will use

Aluminum Foil