Roasted Fennel

I am not a very big fan of fennel, but a friend suggested this recipe and i decided to give it a try, with 12 meals of chag i was running out of ideas! I waited with trepidation as the fennel roasted and then cooled, and when i finally tasted it I was blown away, the dash of citrus really balanced out the sharpness of the anise flavor!

Roasted Fennel

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Servings

6 Servings

1x2x3x

Ingredients

• 3 or 4 whole fennel bulbs
• ¼ cup olive oil enough to drizzle
• ¼ cup lemon juice enough to drizzle
• Salt & pepper to taste

Instructions

• Separate layers of the fennel and cut into chunks.
• Lay out in cookie sheet, avoiding too much overlapping.
• Drizzle olive oil lemon juice, salt and pepper over the fennel, not too much, just light drizzle.
• Roast uncovered 10-15 minutes at 350*
• WATCH until brown around the edges.
• Serve with olives if desired.