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2 fennel bulbs, stalks cut off, bulbs halved lengthwise and cut lengthwise in 1-inch wedges
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2 tablespoons foodies extra virgin olive oil, or more to taste
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2 teaspoons (or more) balsamic vinegar, or more to taste
Method
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Preheat the oven to 205°C.
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Toss the fennel wedges with foodies extra virgin olive oil and balsamic:
Place the fennel wedges in a bowl and toss them with 1 to 2 tablespoons of olive oil, just enough to coat them. Sprinkle with balsamic vinegar, again just enough to coat.
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Roast the fennel:
Line a roasting pan or baking dish with olive oil. Arrange the fennel wedges on the pan and roast them at 205°C for 40 minutes or until the fennel wedges are cooked through and beginning to caramelize at the edges.