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

1. 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:
2. 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)