Roasted Fennel

Today's recipe comes from simplyrecipes.com.  I bought some fennel at the grocery store this morning.  I have eaten it before but never prepared it myself.  This would be an attempt to branch out of my eating doldrums.  About the only time I eat something different is when somebody else prepares it.  LOL.  So...this week I am going to make Roasted Fennel.  I also bought some potatoes and carrots so I'm sure I will be roasting them also.  It's such a good Autumn thing.  Of course after I roast the potatoes and carrots (which I know I will like) I will have to limit myself so that I don't sit and eat them all in one setting.  :)

------ 

Roasted Fennel Recipe

Normally fennel tastes like a cross between celery, cabbage, and licorice. Roasting, however, brings out an entirely new flavor - as if pine nuts decided to join the party.

Ingredients

• 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick pieces
• Olive oil
• Balsamic vinegar

Method

1 Preheat oven to 400°F.

2 Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with Silpat or aluminum foil. Lay out the pieces of fennel and roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize.
Yield: Serves 4.