Roasted Fennel with Olives and Garlic

Ingredients for 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

• 60ml extra-virgin olive oil

• 6 large garlic cloves, coarsely crushed

• 1 tablespoon chopped fresh thyme

• 1/8 teaspoons dried crushed red pepper

• Coarse kosher salt

• 120ml halved pitted Kalamata olives

How to make Roasted Fennel with Olives and Garlic

Preheat oven to 218°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.