Marmie's Easy Roasted Fennel With Onion

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 3 fennel bulbs
• 1 red onion
• 1 sweet red pepper (tasty but optional)
• 10 fresh garlic cloves, peeled and coarsely crushed (or more.. i like more )
• 1/4 cup extra virgin olive oil, more if desired (high quality evoo)
• 2 ounces lemon juice
• 3 ounces wine
• 1 cup black olives, kalamalta whole pitted (optional)
• 2 tablespoons rosemary, lightly chopped (i like fresh)
• 3/4 teaspoon peppercorn, coarsely ground
• 1 teaspoon kosher salt

Recipe

• 1 place the following in a greased casserole (or ziplock bag if preparing ahead.).
• 2 cut top and bottom of fennel away, saving green leafy top as you can eat the whole fennel using it for garnish or in salads.
• 3 peel exterior layer off fennel.
• 4 cut fennel in quarters lengthwise, then cut each quarter again if it is a large fennel, and cut away 'core' from each piece. place sliced fennel in bowl or zipper bag.
• 5 peel and slice red onion in quarters length wise. add to fennel.
• 6 core, seed and slice red pepper in similar manner. add to fennel.
• 7 ***note *** to coarsely crush garlic a little bit easier -- break the head of the garlic into individual cloves with your hands and discard paper covering. slice bottom of each garlic clove away and discard end. place clove on a cutting board, lay a wide knife flat, or a spatula over the clove and smack it with your fist to crush it! the paper will just pop away, discard paper. use garlic clove as desired.
• 8 peel and crush garlic cloves. add to fennel.
• 9 add olives to fennel.
• 10 add 1/4 cup olive oil, rosemary, kosher salt and pepper, mix coating vegs with the oil and spices.
• 11 mix lemon juice and wine in separate cup add 1/2 of the liquid to fennel and mix all together.
• 12 set remainder of wine/lemon liquid aside until/if required during roasting.
• 13 pour fennel mixture into an appropriately sized casserole dish if not already there. if coming from a bag take a spatula and scrape all the yummy seasonings out of the bag and pour over vegs.
• 14 roast in oven at 425 degrees for approximately 30-45 min uncovered until nicely golden and softened.
• 15 stir occasionally to prevent burning.
• 16 add remaining wine/lemon mix to fennel if necessary while roasting.
• 17 enjoy.