Fennel, a favorite Italian vegetable, customarily eaten raw with a bit of salt, sees the year’s second crop in Autumn. We enjoy it in soups, salads, a creamy bowl of beans and even as a beverage. If you’ve never tried this versatile vegetable, this is a perfect recipe for you. Roasting fennel softens the crisp, celery-like texture and brings out its mild sweet flavor. Toss with a bit of honey and a few sprigs of thyme before roasting. Serve with a drizzle of balsamic vinegar and you have an amazing appetizer or side dish.
- 4 small fennel bulbs
- 2 tablespoons Extra-Virgin olive oil
- 2 tablespoons honey
- 8 sprigs thyme
- Salt and pepper
- Balsamic vinegar
- With a sharp knife, cut a thin slice off the stem end of the fennel bulb and discard. Remove the stalks and fronds by cutting about 1-inch above the fennel bulb. Reserve.
- Cut the bulb in half lengthwise from top to stem end.
- Using a small bowl, whisk together the olive oil and honey. Add the fresh thyme sprigs and fennel and gently toss to coat.
- Place the halves cut-side down on a parchment-lined baking sheet and season with salt and pepper.
- Roast in a preheated 400*oven for 25 minutes or until tender and browned.
- To serve, place fennel cut-side up and drizzle with balsamic vinegar and garnish with reserved fronds.