Thank you to Glucose Goddess for this one!
Want to try something new and seasonal for Fall? Fennel isn’t something that I’ve cooked much, but it was simple and easy!
1-2 Bulbs Fennel, trim all of the ‘leaves’ off so that you have the bulb and short stalks. Then slice into wedges
½ Lemon, slice into vertical wedges
10 Green Olives, Sliced in Half
1T Avocado Oil
Salt & Pepper to taste
Preheat oven to 400F.
In a large roasting dish, place fennel wedges, lemon slices, and olive pieces in a single layer.
Drizzle oil on top and season to taste with salt and pepper.
Bake for about 26 minutes, until the fennel begins to turn a golden color.
Squeeze the lemon juice from the wedge and serve.
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