- 2 medium fennel bulbs, washed and dried
- 2 teaspoons canola oil
- ¼ teaspoon sea salt
- ½ teaspoon garlic , peeled and minced – optional
- fresh cracked black pepper, to taste
Heat the oven to 375 degrees. Trim the fennel bulbs of any brown spots. Cut off dark green ends. Carefully slice lengthwise in 1/2 inch slices.
Add 2 t. canola oil to a rimmed baking pan.
Add the fennel slices, turning to coat. sprinkle with sea salt. Roast for 10 – 15 minutes. Take out of the oven, when very golden on the under side,
carefully turn over. Continue to roast on the second side for 10 – 15 minutes until done. Remove the fennel to a large plate, sprinkle with some fresh cracked pepper and the minced garlic (optional). Taste for salt. If the fennel seems to be browning too quickly, and still not tender inside, simply turn down the heat on the second side.
Serve as a side dish or as an addition to a roasted vegetable platter.
Nice served with Weeknight Grilled Salmon with Dijon and Lemon – Crushed Garlic Breadcrumb Sprinkle (see recipe).
Servings : 4