Skip to main content
LoginSign Up
Roasted Fennel

Roasted Fennel

  • Makes
    8 servings
  • Cook Time
    50 minutes
Ingredients
  • 4

    large fennel bulbs, trimmed, halved, cored and cut lengthwise into 1-inch wedges

  • ¼

    cup extra-virgin olive oil

  • 1

    teaspoon kosher salt

  • ½

    cup water, if needed

Step 1

Heat the oven to 450°F with a rack in the middle position. In the roasting pan used to cook the porchetta, combine the fennel, oil and salt. Stir until the fennel is evenly coated.

Step 2

Roast for 20 minutes, then stir. Roast for another 10 minutes, then add the water and scrape up the browned bits on the bottom of the pan. Continue to roast until tender and lightly browned, about another 10 minutes.

Featured in