Roasted Fennel with Olives and Garlic - Gluten Free Recipes

Ingredients

• 8 servings Coarse kosher salt
• 4 smalls (3-inch-diameter) fennel bulbs, trimmed, each cut vertically into 8 wedges with core attached to each wedge
• 1 Tbsp chopped fresh thyme
• 6 larges garlic cloves, coarsely crushed
• 118 milliliters halved pitted Kalamata olives
• 59 milliliters extra-virgin olive oil
• 0 teaspoons dried crushed red pepper