Roasted Fennel with Olives and Garlic

By Shash

Ingredients

• * Nonstick vegetable oil spray
• 4 * 4 small (3-inch-diameter) fennel bulbs, trimmed, each cut vertically into 8 wedges with core attached to each wedge
• 1/4 * 1/4 cup extra-virgin olive oil
• 6 * 6 large garlic cloves, coarsely crushed
• 1 * 1 tablespoon chopped fresh thyme
• 1/8 * 1/8 teaspoon dried crushed red pepper
• * Coarse kosher salt
• 1/2 * 1/2 cup halved pitted Kalamata olives

Details

Servings 8

Preparation

Step 1

Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine fennel, olive oil, garlic, thyme, and crushed red pepper in large bowl; toss to coat. Spread fennel out on baking sheet; sprinkle with coarse kosher salt and pepper. Roast fennel 15 minutes. Using tongs, turn wedges over. Continue to roast until tender, turning 1 more time, about 20 minutes. Sprinkle olives over fennel. Roast until fennel begins to brown at edges, about 8 minutes longer. Season fennel with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Serve warm or at room temperature.