Milk Street Recipe
Roasted Fennel
4 large fennel bulbs, trimmed, halved, cored and cut lengthwise into 1-inch wedges
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 cup water, if needed
Ingredients
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4
large fennel bulbs, trimmed, halved, cored and cut lengthwise into 1-inch wedges
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¼
cup extra-virgin olive oil
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1
teaspoon kosher salt
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½
cup water, if needed
Directions
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01Heat the oven to 450°F with a rack in the middle position. In the roasting pan used to cook the porchetta, combine the fennel, oil and salt. Stir until the fennel is evenly coated.See It
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02Roast for 20 minutes, then stir. Roast for another 10 minutes, then add the water and scrape up the browned bits on the bottom of the pan. Continue to roast until tender and lightly browned, about another 10 minutes.See It
