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Roasted Fennel with Olives and Garlic

Name: Roasted Fennel with Olives and Garlic
Cuisine: mediterranean
Ingredients: Nonstick vegetable oil spray; 4 small (3-inch-diameter) fennel bulbs, trimmed, each cut vertically into 8 wedges with core attached to each wedge; 1/4 cup extra-virgin olive oil; 6 large garlic cloves, coarsely crushed; 1 tablespoon chopped fresh thyme; 1/8 teaspoon dried crushed red pepper; Coarse kosher salt; 1/2 cup halved pitted Kalamata olives

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat oven to 425°F. 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.
2.
Serve warm or at room temperature.

Recipes sourced from Epicurious.com.

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