Roasted Fennel Wedges

For fennel lovers only! Some people prefer fennel as an accent vegetable— that is, served in small quantities. Others appreciate how the roasting process brings out the anise flavor of this distinctive vegetable.

SERVES 4

INGREDIENTS:

• 4 fennel bulbs, trimmed and cut into wedges, stalks discarded
• Extra virgin olive oil
• High-quality balsamic vinegar
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. Preheat the oven to 425°F.
2. Brush the fennel with the oil and arrange in a single layer on a baking sheet.
3. Roast for 15 minutes, until the wedges are tender and beginning to brown on the edges.
4. Transfer the fennel to a serving bowl or platter. Drizzle a little vinegar over the fennel and sprinkle with salt and pepper to taste. Serve warm or at room temperature.