Roasted Fennel
I love fennel. It can be eaten raw in salads or slaws or cooked in any number of ways, but my favorite is roasted.
This is an easy easy recipe! Two ingredients: fresh fennel bulbs and a good balsamic vinegar.
Here I cut two bulbs of fennel in half, cut each half into thirds, then put the pieces in a ceramic dish, and drizzled balsamic over all.
I roasted at 400 F. for about 45 minutes (turning a couple of times), then reduced the temperature to 350 F., covered the dish with tinfoil, and contined to bake for another 15 minutes or so. Some people like their fennel a bit crunchy so might want to bake it for less time. I like mine quite soft. It turns out beautifully:
It looks quite browned but much of that is the balsamic glaze. This is a very simple delicious side dish.
This is an easy easy recipe! Two ingredients: fresh fennel bulbs and a good balsamic vinegar.
Here I cut two bulbs of fennel in half, cut each half into thirds, then put the pieces in a ceramic dish, and drizzled balsamic over all.
I roasted at 400 F. for about 45 minutes (turning a couple of times), then reduced the temperature to 350 F., covered the dish with tinfoil, and contined to bake for another 15 minutes or so. Some people like their fennel a bit crunchy so might want to bake it for less time. I like mine quite soft. It turns out beautifully:
It looks quite browned but much of that is the balsamic glaze. This is a very simple delicious side dish.
I love roasted fennel, but I wonder how you can roast it without either oil or a cover for 45 minutes without it drying out? I haven't been able to successfully roast anything that isn't super wet (like tomatoes or peppers) without either oil or tinfoil protecting it from drying out from the start...
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You're right. In the fine print of my cooking description I mention that I turned the oven down to 350 F. and covered the dish part way through.
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