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D8d5c43e fb53 498b 9933 e9bfb7c17a42  2016 05 25 09 20 01
Kate Pinkerton
Kate Pinkerton

Have you roasted fennel? With olives? It has been a weekly meal plan game changer. I found a Bon Appétit recipe after buying a monster fennel bulb at a veggie stand.

Half and slice a bulb of fennel so that each piece has a bit of core. Toss with 1/4 cup of olive oil, (it seems like too much, but isn't) salt, pepper, and red pepper flakes. Add garlic cloves if you desire, but they burn for me. Roast at 425 until starting to brown and crisp up. Add a handful or two of olives. Continue roasting until fennel is deeply caramelized and crispy on the edges. About 20 minutes in all.

Eat it... from the pan
...on bread with feta
...or as seen here on top of French lentils with a pesto made from the fennel fronds and some roasted carrots for company.