Wednesday, December 17, 2008

Roasted fennel

I'd been told fennel tasted like celery and licorice. It does - but it's so much better than that sounds! It's now on our 'to be eaten once a week list'.

2 fennel bulbs
1 tsp olive oil
splash balsamic vinegar (opt)

Slice fennel into wedges and place in baking dish. Brush with olive oil and vinegar. Roast in 400° oven for 15-20 minutes, until the fennel is cooked through and starts to caramelize on tips.

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