Roasted Fennel
I read in a few places that fennel when roasted takes on an entirely different, much gentler flavour. This recipe from Best Health
photo: Creative Commons, Summer Tomato's photostream
Magazine adds a touch of thyme.
Ingredients
• 2 bulbs fennel
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. fresh thyme, or 1⁄2 tsp. dried
• 1 tsp. kosher salt
• 1⁄4 tsp. pepper
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.
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.
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