How to Roast Fennel
3-4 medium bulbs of fennel
Salt and pepper to taste
Preheat your oven to 425 F.
Trim your fennel bulbs. Cut off the stalks and fronds and remove the base.
Don't cut too deeply into the bulb when removing the base or you'll make it
difficult to cut your fennel into wedges in the next step.
Cut your fennel bulbs into wedges. Do this by first cutting each bulb in
half, then cutting each half in half again so that you have quarters. If
your fennel bulb quarters are still larger than you'd like, cut each in
Toss the fennel wedges with the olive oil, salt and pepper on your cookie
sheet. Make sure they're evenly coated with the olive oil; use your hands.
Sprinkle lightly with salt and pepper to finish.
Place the pan in a preheated oven for 15 minutes. Check the progress of
your fennel to see if it requires more time. When your fennel is golden
brown and soft, and your house smells almost unbearably delicious, it's
almost done. Turn the oven off, allowing these final five minutes of
cooking to be conducted solely through the residual heat in your oven.
Shane White / 123RF Stock Photo 11202889