Roasted Fennel with Olives and Garlic

Name: Roasted Fennel with Olives and Garlic
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

By Molly StevensPhotography by Con Poulos

November 3, 2008

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Recipe notes