Roasted Fennel.
Serves: 4
Time: 35 minutes
Ingredients:
2 large fennel bulbs, stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick wedges.
*Save the fennel fronds if possible.
1 large red onion, thinly sliced
2 tablespoons olive oil
1 teaspoon salt
Freshly ground black pepper
Zest of 1 lemon
Fennel fronds to garnish
Instructions:
1. Preheat oven to 425° Convection Roast Mode.
2. Spread the fennel and onions on a baking sheet and toss with olive oil, salt, and pepper until evenly coated. Place in the oven on rack position 3 and roast for 30 minutes, or until fennel is golden brown, flipping halfway through (how tender you want the fennel is up to you. I like to serve mine with a little crunch).
3. Remove from oven and place fennel and onions on a serving platter. Sprinkle lemon zest over top, a little more salt and pepper if needed, then lightly drizzle the top with a little olive oil. If your fennel came with fennel fronds place them on top to garnish. Serve immediately or at room temperature.