Tuesday, May 3, 2011

Roasted Fennel Recipe


  • 2 fennel bulbs,  stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick pieces
  • Olive oil
  • Balsamic vinegar
Preheat oven to 400°F. Cut off stalks and slice the bulbs in ¼ inch thick slices. Very carefully rub enough olive oil over the fennel to coat. Sprinkle on some salt and freshly ground pepper.

 Place slices on a hot grill to create grill marks.

Line fennel slices on a baking dish, add a splash of balsamic vinegar and  roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize.

Roasted fennel over a three cheese pasta or fettuccini Alfredo along with grilled chicken or Mahi Mahi is a great way to spread smiles over a dinner table.

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