Ingredients
4
4 servings
- •2 medium fennel bulbs
- •3 tablespoons olive oil
- •3 tablespoons white balsamic vinegar
- •2 cloves garlic, minced
- •1 teaspoon ground thyme
- •¾ teaspoon salt
- •½ teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Trim the stalks off the fennel, setting the green fronds to the side to later use for garnish, if desired. Trim the root ends to create a flat surface; there is no need to remove the core. Slice fennel into 1/4- to 1/3-inch slices and place on the baking sheet.
- Whisk together olive oil, vinegar, garlic, thyme, salt, and pepper in a small bowl. Brush over the fennel slices.
- Roast in the preheated oven until fennel is soft and caramelized, 25 to 30 minutes, turning slices over halfway through. Remove to a serving platter and garnish with green fronds, if desired.
Nutritional Facts
Per 4 servings
- Calories: 137
- Carbohydrate: 11g
- Fat: 10g
- Fiber: 4g
- Protein: 2g
- Sugar: 2g
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