Roasted Fennel with Rosemary

Name: Roasted Fennel with Rosemary
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 medium fennel bulbs (about 2¾ pounds), trimmed, halved, cored and cut lengthwise into 1-inch wedges; 3 tablespoons extra-virgin olive oil; 1/2 teaspoon ground fennel; ... and more. Sign up for full access to all ingredients and instructions.

Makes
4 servings
Cook Time
40 minutes
Rating
1

Roasting brings out the natural sweetness of fresh fennel, but it also mellows its characteristic flavor. To keep the flavor bold and true, we season it with ground fennel seed. A splash of white wine and a pinch of red pepper flakes enhance the dish. Pair with roasted meats or poultry, seared steaks or chops, or sautéed chicken breast.

Tip

Don't forget to remove the cores of the fennel bulb halves. The cores are often tough and fibrous.

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