Roasted Fennel
If you have yet to try fennel, this is an excellent way to enjoy its' sweet, nutty flavor. Fennel is readily available year-round, but its' unique flavor is especially welcome during spring months. Make sure to rinse well with cold water and remove their unmistakably flamboyant stalks and fronds before use.
Serves 4-6
Ingredients:
2 large fennel bulbs, cored and quartered, then sliced into 1/2" strips
1 garlic clove, peeled and crushed (add more if using plain olive oil)
3 tbsp herb infused olive oil
1/2 tsp freshly ground pepper
1 tsp coarse sea salt
Note: I highly reccomend using Tuscan Herb Olive Oil from LeRoux.
Directions:
1. Preheat oven to 400 degrees. On a large rimmed baking sheet, toss fennel strips, garlic and olive oil. Season with salt and pepper. Roast fennel, tossing occasionally, til golden and slightly caramelized, about 30-40 minutes. Fennel should be cooked, but still have a bit of texture to it.
Serve alongside pan-seared scallops or atop pork chops. Enjoy!
