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Epicurious

Roasted Fennel with Olives and Garlic

4.3

(33)

Image may contain Plant Food Produce Vegetable and Squash
photo by Con Poulos

Roasting brings out fennel's sweet side.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

Nonstick vegetable oil spray
4 small (3-inch-diameter) fennel bulbs, trimmed, each cut vertically into 8 wedges with core attached to each wedge
1/4 cup extra-virgin olive oil
6 large garlic cloves, coarsely crushed
1 tablespoon chopped fresh thyme
1/8 teaspoon dried crushed red pepper
Coarse kosher salt
1/2 cup halved pitted Kalamata olives

Preparation

  1. Step 1

    Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine fennel, olive oil, garlic, thyme, and crushed red pepper in large bowl; toss to coat. Spread fennel out on baking sheet; sprinkle with coarse kosher salt and pepper. Roast fennel 15 minutes. Using tongs, turn wedges over. Continue to roast until tender, turning 1 more time, about 20 minutes. Sprinkle olives over fennel. Roast until fennel begins to brown at edges, about 8 minutes longer. Season fennel with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

    Step 2

    Serve warm or at room temperature.

TagsAmericanFennelRoot VegetableVegetableOliveGarlicSideDinnerDairy FreeGluten FreeNut FreeVegetarianVeganKetoEasyRoastWinterBon Appétit

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