Roasted Fennel with Olives and Garlic

Roasted Fennel with Olives and Garlic
Photo by Con Poulos


  • 4 3-inch-diameter small fennel bulbs
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon fresh thyme
  • 6 large garlic cloves
  • Nonstick vegetable oil spray
  • 1/8 teaspoon dried crushed red pepper
  • ½ cup pitted Kalamata olives
  • + 1 more ingredients
    • Coarse kosher salt

Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine fennel, olive oil, garlic, thyme, and crushed red pepper in large bowl; toss to coat. Spread fennel out on baking sheet; sprinkle with coarse kosher salt and pepper. Roast fennel 15 minutes. Using tongs, turn wedg...

View full recipe at Epicurious


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