https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Roasted_Fennel 2026-04-05T15:55:44Z Revision history for this page on the wiki MediaWiki 1.45.1 https://bradnor.ddns.net/bradnorwiki/index.php?title=Roasted_Fennel&diff=790&oldid=prev 2019-10-21T18:50:23Z

<p></p> <p><b>New page</b></p><div>[[The Green_Book|&amp;lArr; The Green Book]]<br /> <br /> [[File:roasted-fennel-horiz-a-1600.jpg|400px|left]]<br /> <br /> &lt;br clear=all&gt;<br /> ==Ingredients==<br /> :2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick wedges<br /> :2 tablespoons (or more) of extra virgin olive oil<br /> :2 teaspoons (or more) balsamic vinegar<br /> <br /> ==Method==<br /> #Toss fennel wedges with olive oil and balsamic: Preheat oven to 400°F (205°C). 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.<br /> #Roast the fennel: Line a roasting pan or baking dish Silpat or aluminum foil brushed with olive oil. Arrange the fennel wedges on the pan and roast them at 400°F (205°C) for 40 minutes or until the fennel wedges are cooked through and beginning to caramelize at the edges.<br /> <br /> <br /> &lt;small&gt;&#039;&#039;Simply Recipes&#039;&#039; [[https://www.simplyrecipes.com/recipes/roasted_fennel https://www.simplyrecipes.com/recipes/roasted_fennel]]&lt;/small&gt;</div>

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