Roasted Fennel With Olives And Garlic
- Nonstick vegetable oil spray
- 4 small (3-inch-diameter) fennel bulbs, trimmed, each cut vertically into 8 wedges with core attached to each wedge
- 1/4 cup extra-virgin olive oil
- 6 large garlic cloves, coarsely crushed
- 1 tablespoon chopped fresh thyme
- 1/8 teaspoon dried crushed red pepper
- Coarse kosher salt
- 1/2 cup halved pitted Kalamata olives
- Preheat oven to 425u0b0F. 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 wedges over. Continue to roast until tender, turning 1 more time, about 20 minutes. Sprinkle olives over fennel. Roast until fennel begins to brown at edges, about 8 minutes longer. Season fennel with salt and pepper. Transfer to bowl and serve. DO AHEAD:
- Serve warm or at room temperature.
vegetable oil spray, fennel bulbs, extravirgin olive oil, garlic, thyme, red pepper, kosher salt, olives
Taken from www.epicurious.com/recipes/food/views/roasted-fennel-with-olives-and-garlic-240418 (may not work)