ROASTED FENNEL RECIPES RECIPES

Steps:

• 1. Preheat the oven to 160°C/325°F/gas 3.
  2. Trim and quarter the fennel bulbs, then lay in a roasting dish, scatter over the tomatoes and caraway seeds.
  3. Season with sea salt and black pepper and drizzle with oil. Cook for 1 hour or until the fennel is tender and caramelised.

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 400ºF.
• Trim the stalks, fronds, and any browned edges from 2 large fennel bulbs. Reserve some fronds for garnish. Halve each fennel lengthwise through the root, then cut each half into 4 wedges.
• Transfer to a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground fennel or anise if desired, and 1/8 teaspoon red pepper flakes if desired. Finely grate the zest of 1 medium lemon over the fennel. Toss with your hands until well-combined, then arrange the wedges cut-side down in a single layer.
• Cover the baking sheet tightly with aluminum foil. Bake until the wedges are knife-tender, about 25 minutes. Uncover and toss the fennel. Return the baking sheet to the oven and bake uncovered until deep golden-brown in spots and the edges are caramelized, 25 to 30 minutes more. Meanwhile, cut the zested lemon in half.
• Juice one lemon half over the fennel (reserve the remaining half for another use) and toss to combine. Transfer to a serving platter and top with the reserved fennel fronds.