1fennel bulbstalks cut off, halved lengthwise, then cut vertically into 8 wedges with core attached to each wedge
2clovesgarliccrushed
Olive oil
Balsamic vinegar
Salt and freshly ground pepper to taste
Instructions
Preheat oven to 425°F. Lightly grease a baking sheet or dish.
Combine fennel, garlic, olive oil and balsamic vinegar in a large bowl; toss to coat. Spread fennel out on baking sheet; sprinkle with salt and pepper.
Lay fennel out in prepared pan. Roast for 30-40 minutes, turning once, or until the fennel is cooked through and beginning to caramelize.