Ingredients
- 2 large fennel bulbs trimmed and cut into wedges
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup balsamic vinegar
- 1 tbsp honey optional
- Fresh herbs for garnish such as parsley, thyme, or dill
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Fennel: Trim the fennel bulbs, removing the stalks and tough outer layers. Cut the bulbs into wedges.
- Season and Roast: Place the fennel wedges on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes, or until the fennel is tender and caramelized, turning halfway through cooking.
- Make Balsamic Glaze: While the fennel is roasting, prepare the balsamic glaze. In a small saucepan, bring the balsamic vinegar to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the vinegar has reduced by half and has a syrupy consistency, about 10-15 minutes. If desired, stir in honey for added sweetness.
- Drizzle and Serve: Remove the roasted fennel from the oven and transfer to a serving platter. Drizzle the balsamic glaze over the fennel. Garnish with fresh herbs and serve immediately.
Notes
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