Roasted Fennel with Rosemary

Ingredientes

4 medium fennel bulbs (about 2¾ pounds), trimmed, halved, cored and cut lengthwise into 1-inch wedges

3 tablespoons extra-virgin olive oil

½ teaspoon ground fennel seeds

Kosher salt and ground black pepper

¼ cup dry white wine

1 tablespoon minced fresh rosemary

¼ teaspoon red pepper flakes

Instruções

Heat the oven to 475°F with a rack in the middle position. In a large bowl, toss together the fennel wedges, oil, ground fennel, 1 teaspoon salt and ¼ teaspoon pepper. Transfer in an even layer to a stovetop-safe large roasting pan. Roast until browned and a knife inserted into the largest piece meets no resistance, 30 to 35 minutes, stirring once halfway through.

Remove the pan from the oven and set over low on the stovetop. Pour in the wine and cook, scraping up any browned bits, until the wine has almost evaporated, about 2 minutes. Stir in the rosemary and pepper flakes. Taste and season with salt and pepper.

Notas

Don’t forget to remove the cores of the fennel bulb halves. The cores are often tough and fibrous.

Roasting brings out the natural sweetness of fresh fennel, but it also mellows its characteristic flavor. To keep the flavor bold and true, we season it with ground fennel seed. A splash of white wine and a pinch of red pepper flakes enhance the dish. Pair with roasted meats or poultry, seared steaks or chops, or sautéed chicken breast.