Roasted Fennel with Olives and Garlic

• Produce

  • 6 Garlic cloves, large
  • 1 tbsp Thyme, fresh

• Condiments

  • 1/2 cup Kalamata olives, pitted

• Baking & Spices

  • 1 Kosher salt, coarse
  • 1/8 tsp Red pepper, dried

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 1 Vegetable oil spray, Nonstick

• Other

  • 4 Small (3-inch-diameter fennel bulbs, trimmed, each cut vertically into 8 wedges with core attached to each wedge

Found on epicurious.com

Description

Ingredients

• 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

Directions

• Preparation 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. Serve warm or at room temperature.

Nutrition