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Roasted Fennel
When fennel is raw, it tastes a lot like licorice, but it is very gentle when cooked. It is also delicious grilled.
Directions
1. Trim fronds and bottom from fennel and cut each bulb into 6 wedges
through stem (so wedges will hold together). Sprinkle with oil, thyme,
salt and pepper.
2. Arrange wedges on a parchment-lined baking sheet and roast in a preheated 425°F (220°C) oven for 25 to 30 minutes, or until tender.
Makes 6 servings
2. Arrange wedges on a parchment-lined baking sheet and roast in a preheated 425°F (220°C) oven for 25 to 30 minutes, or until tender.
Makes 6 servings
Ingredients
2 bulbs fennel
2 tbsp (30 mL) extra-virgin olive oil
2 tbsp (30 mL) fresh thyme, or 1⁄2 tsp (2 mL) dried
1 tsp (5 mL) kosher salt
1⁄4 tsp (1 mL) pepper
2 tbsp (30 mL) extra-virgin olive oil
2 tbsp (30 mL) fresh thyme, or 1⁄2 tsp (2 mL) dried
1 tsp (5 mL) kosher salt
1⁄4 tsp (1 mL) pepper
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