Roasted Fennel
This dish involves slicing fennel bulbs and roasting them with olive oil and black pepper. The fennel develops a tender texture with crispy, caramelized edges, showcasing a sweet and slightly licorice-like flavor that intensifies during roasting.
Equipment
- Chef’s knife
- Cutting board
- Baking sheet
- Parchment paper
- Mixing bowl
- Oven
Ingredients
- 2 bulbs fennel bulbs ends trimmed and core removed
- 2 tablespoons olive oil for tossing and drizzling
- to taste black pepper freshly ground
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the fennel bulbs vertically into ½-inch thick wedges, ensuring the core holds the slices together. Arrange the fennel slices on the prepared baking sheet.2 bulbs fennel bulbs
- In a mixing bowl, toss the fennel slices with olive oil and freshly ground black pepper until evenly coated.2 bulbs fennel bulbs
- Spread the coated fennel slices in a single layer on the baking sheet, with some space between each piece.2 bulbs fennel bulbs
- Roast in the oven for about 30 minutes, until the edges are golden brown and slightly crispy, and the fennel is tender when pierced with a fork.
- Remove from oven, transfer to a serving plate, and optionally drizzle with additional olive oil or garnish with herbs. Serve warm.
