Yields
6 servings
Excerpted from Friday Night Dinners by Bonnie Stern
When fennel is raw, it tastes a lot like licorice, but it is very gentle when cooked. It is also delicious grilled.
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ingredients
2
bulbs fennel
2
Tbsp extra-virgin olive oil
2
Tbsp fresh thyme, or ½ tsp (2mL) dried
1
tsp kosher salt
¼
tsp pepper
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directions
Step 1
Trim fronds and bottom from fennel and cut each bulb into 6 wedges through stem (so wedges will hold together). Sprinkle with oil, thyme, salt and pepper.
Step 2
Arrange wedges on a parchment-lined baking sheet and bake in a preheated 425°F (220°C) oven for 25 to 30 minutes, or until tender.