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Roasted Fennel with Olives and Garlic

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Roasted Fennel with Olives and Garlic

Roasted Fennel with Olives and Garlic

amanda

Equipment

  • - Cast Iron Skillet

  • - Baking Sheet

  • - Oven Roasting Rack

  • - Cutting Board

  • - Chef's Knife

  • - Garlic Press

  • - Measuring Cups & Spoons

  • - Digital Kitchen Scale

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

Instructions

1

Instruction 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

Instruction 2

Serve warm or at room temperature.
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