Roasted Fennel with Olives and Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Roasting brings out fennel's sweet side. 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 |
Directions:
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.
2. Serve warm or at room temperature.
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