Roasted Fennel with Olives and Garlic
Tender fennel wedges roasted with garlic, fresh thyme, and Kalamata olives in olive oil, creating a Mediterranean-inspired side dish with complex flavors.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •4 bulbs fennel bulbs
- •¼ cup extra-virgin olive oil
- •6 cloves garlic cloves
- •1 tablespoon fresh thyme
- •⅛ teaspoon dried crushed red pepper
- •1 to taste Coarse kosher salt
- •½ cup Kalamata olives
Cooking Instructions
- 1.
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 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: Can be made 2 hours ahead. Let stand at room temperature.
43 min
- 2.
Serve warm or at room temperature.
1 min
