For October’s giveaway, we’re featuring the Christopher Kimball 3-Knife Set—created with the folks at Zwilling J.A. Henckels. To keep your knives in tip top shape, we’re also including a Work Sharp Culinary E5 electric belt-style knife sharpening system, plus the Worksharp E5 upgrade kit.
Roasted Fennel with Rosemary
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.
medium fennel bulbs (about 2¾ pounds), trimmed, halved, cored and cut lengthwise into 1-inch wedges
tablespoons extra-virgin olive oil
01Heat the oven to 475°F with a rack in the middle position. In a large bowl, toss together the fennel wedges, oil, ground fennel, 1 teaspoon salt and ¼ teaspoon pepper. Transfer in an even layer to a stovetop-safe large roasting pan. Roast until browned and a knife inserted into the largest piece meets no resistance, 30 to 35 minutes, stirring once halfway through.
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