Roasted Fennel with Olives and Garlic

Excellent & simple. Used large bulb-- 8 slices. I like that I don't have to carve out the core. Used less than 1/4 c oil that has herbs in it. No olives needed. Some fresh lemon thyme (April)plus last years dried thyme. Paired with roasted chicken from Kroger, steamed kale with lemon juice and Ks "Artisan" multigrain bread.

• jmacorkindale

• Ann Arbor, MI

• 4/6/2018

The kalamata olives really overwhelm the subtle flavor of the fennel -- I suggest leaving them out. Next time I plan to toss a few lemon slices in and skip the olives all together. Otherwise, the fennel was delicious. I read some other comments about over cooking. Rather than going strictly by time, I just watched for it to look done and tested (tasted) a small part. Texture turned out fine, though a few needed a little more olive oil.

• DinnerJ

• New York

• 11/4/2017

Did not turn out for me - I did use one very large fennel bulb instead of the 4 small fennel bulbs, and halved the seasoning, oil, and olives, but otherwise followed the recipe. I still cut the one large bulb into 8 wedges, and they were thin enough that I thought the cook times in the recipe would do fine. In the end, I found the cook time to actually be excessive, as my fennel was nicely browned, but took on a mushier texture that I did not care for, and the olives just did not taste like they belonged. I had just roasted a bulb the same size and source for a recipe also from Epicurious with cod and orange zest - super yum! -2 nights before, so I don't think it was my produce. If anyone has some insights on this, please let me know in a reply comment.

• Anonymous

• Houston, TX

• 5/26/2017

So crispy and tasty! I had leftover fennel and didn't know what to do with it. This was a great side for my leftover feast!

• nataliemsue

• Mountain View, Ca

• 2/10/2017

Excellent and easy! Brings out the sweetness of the fennel. Didn't grease the pan; there was enough on the fennel.

• abcooks4u

• Boston, MA

• 5/22/2016

I made it essentially as recipe called for. Only exceptions were, I only LIGHTLY sprayed the baking sheet and used a little less olive oil. Since some comments had suggested to watch the baking time, I did. I turned at 15 minutes and again at 10 minutes. It seemed to be getting tender so I added the olives at that time. I then went 8 more minutes and checked it. All good - (I wish I had turned over the olives at this point) so I went 5 more minutes. I added a little more salt but not pepper because I thought it had enough. I let cool in the pan and then transferred to a bowl. It was made ahead by about 3 hours. It would not have fed 8 people, though - 6 tops.

• wspoon

• Memphis, TN

• 2/21/2015

I have made this no less than 10 times. The melding of flavors is incredible. Simple to assemble. Stated oven time renders nearly crispy fennel and burned garlic. Watch the time. For those with access to Trader Joes, the fennel is very inexpensive.

• Camillka

• Oregon

• 4/20/2014

This wasn't terrible, it just wasn't particularly interesting. I expected a lot more based on the reviews. I have a bunch left over, and I think I will try adding a little vin cotto or pomegranate molasses to give it more zip.

• Anonymous

• New York

• 2/21/2013

This was so tasty! There was some caramelization on the bulb and a little crunchiness on what was left of the stalk on the wedges. I used pre-crushed/minced garlic and this was so easy. It was even better than I'd imagined.

• deannalp

• San Francisco peninsula, CA

• 12/23/2012

Made this as part of my Thanksgiving menu and it received raves. In fact, I'd doubled it (we were 14) and there were no leftovers at all. Delicious!

• Anonymous

• Los Angeles, CA

• 11/27/2012

OMG!!!!!! I have made this no less than 5 times. Preparation is minimal and the results are incredible. Elegant enough for a dinner party but perfect anytime. The flavors are superb. Even better the next day......if you are lucky enough to have any left over.

• Camillka

• Oregon

• 11/9/2012

Absolutely fantastic, even the kids liked it.

• Anonymous

• Phoenix

• 3/23/2012

I added spicy chicken sausage to make this a main course. Great!

• Anonymous

• Oakland, CA

• 11/5/2011

This was my first making fennel and it was a great discovery. Made the recipe as is and it was just great. It was even better the next day!

• Anonymous

• by Cooking in Jersey

• 11/27/2010

This dish is so delish! I've made it twice and haven't used the crushed red pepper, but I've added herbs such as dill and oregano. The end result is addictive, I could munch on this stuff like french fries! Tonight I added it to a salad with clementines and avocado and it was divine!

• daringkelley

• Sacramento, CA

• 12/20/2009