Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Foraging with Alexis Nikole Nelson.
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
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT