Serves: 4
Total Calories: 120
1 Place a rack in the center of the oven. Preheat the oven to 425°F. Trim off the green stalks of the fennel down to the rounded bulb. Pare away any bruises with a small knife or vegetable peeler. Slice off a thin layer from the root end. Cut the fennel in half lengthwise. Cut each half lengthwise into 1/2-inch-thick slices.
2 Pour the oil into a 13 × 9 × 2-inch baking pan. Add the fennel slices and turn them to coat with oil. Arrange the slices in a single layer. Sprinkle with salt.
3 Cover the pan with foil. Bake 20 minutes. Uncover and bake 15 to 20 minutes more or until the fennel is tender when pierced with a knife. Serve hot or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Roasted Fennel recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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