Roasted Fennel, Garlic and Olives
Cuisine: Italian
Author: Kitchens
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
  • 2 Tablespoons olive oil for the roasting pan
  • 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
  • 1 Tablespoon chopped fresh thyme
  • 1/8 teaspoon dried crushed red pepper
  • 6 large garlic cloves, crushed
  • coarse kosher salt
  • 1/2 Cup halved pitted Kalamata, Cerignola or Gaeta olives
  1. Preheat oven to 425-degree F.
  2. Thoroughly spread a large rimmed baking sheet with olive oil. Combine fennel, extra-virgin olive oil, thyme and crushed red pepper in large bowl; toss to coat all. Spread fennel out on baking sheet; sprinkle with coarse kosher salt and pepper.
  3. Roast the fennel for 15 minutes. Remove from the oven. Distribute the crushed garlic cloves over fennel wedges. Using tongs, turn wedges over, doing your best to bury the crushed garlic beneath the fennel wedges.
  4. Return the pan to the oven and roast until tender, turning one more time, about 20 minutes. Sprinkle olives over roasted fennel. Return to oven one more time. Roast until fennel begins to brown at edges, about 8 to 10 minutes longer. Season the fennel with salt and pepper. Transfer to bowl and serve.
  5. This can be made 2 hours ahead. Let stand at room temperature. Serve warm or at room temperature. If preferred, this can also be made in a large, heavy-bottomed saute pan on the stove top, to caramelize the fennel. Just remember to stir, frequently to avoid burning. You want to make the fennel soft and golden, not burnt.
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