Recipe information
Yield
8 Servings
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
Need to make a substitution?
Preparation
Step 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.
Step 2
Serve warm or at room temperature.