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Roasted Fennel

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 10 min
  • 60 min
  • $
Gatheredtable
adapted from Barefoot Contessa

Ingredients

  • 4 fennel bulbs
  • 1/2 cup extra virgin olive oil
  • sea salt and freshly ground pepper, to taste

Directions

Prep: 1. Preheat oven to 400. 2. Remove stems of fennel and slice bulb in half lengthwise. 3. With cut side down, slice vertically into 1/2-inch-thick slices, cutting right through core. Make: 1. Spread fennel slices on a baking sheet, coat with olive oil, salt and pepper and toss with hands. 2. Roast fennel for ~45 min., turning once after 25 min., until edges are crisp and brown. 3. Season with salt and pepper, if needed.

Notes

If you like, add freshly grated parmesan about 5 minutes before the fennel is done roasting.

Goes great with these recipes

Salmon with Rosemary and Garlic in a Packet
Super Easy Chicken Parmesan
Bolognese Sauce with Pasta
Rack Of Lamb
Herbes De Provence Chicken
Baked Halibut

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