Roasted Fennel
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Plan Z Phase: This is a Z2 (ZReduction) recipe.
Fennel has a distinct flavor, but when it’s roasted, the flavor mellows. If you like fennel, this recipe is great, and it’s very easy to make.
Servings: Serves 4 as a side
Ingredients:
- 2 fennel bulbs, cut into 1 inch wedges. If you haven’t done this before, first remove the green stalks. Make sure to remove all of the stalk, because it is tougher than the bulb. The bulb will resemble a peeled onion. Remove the bottom piece of the bulbs, then cut the bulbs in half lengthwise. then cut lengthwise again into 1-inch sections. If it’s not perfect, don’t worry – you’re roasting it. It will be delicious no matter how you cut it!
- a drizzle of extra virgin olive oil
- 2 teaspoons of your favorite balsamic vinegar
- salt and pepper to taste
- red pepper flakes (optional)
Instructions:
Preheat oven to 400 degrees.
Toss fennel wedges with olive oil and balsamic vinegar so that they’re coated. Place the fennel wedges in a bowl and toss them with the olive oil, just enough to coat them. Then add balsamic vinegar, just enough to coat. Sprinkle with a little salt and pepper. Not too much – you can always add more later.
Line a cookie sheet with aluminum foil. Place the fennel wedges on the pan and roast for 35-45 minutes, or until the fennel wedges are tender and beginning to caramelize at the edges. Add salt and pepper and red pepper flakes to taste.
Enjoy!
Cheers,
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