Ingredients
2 fennel bulbs (thick base of stalk), stalks cut off, choke removed bulbs sliced
Olive oil
1 tsp dried thyme
Salt, pepper to taste
Balsamic vinegar
Preparation
1 Preheat oven to 400°F. 2 Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, dried thyme, salt and pepper also to coat. Line baking dish with silpat or aluminum foil. Lay out piece of fennel and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize.
