Roasted Fennel with Rosemary | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Name: Roasted Fennel with Rosemary | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips
Ingredients: 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; Kosher salt and ground black pepper; ¼ cup dry white wine; 1 tablespoon minced fresh rosemary; ¼ teaspoon red pepper flakes

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Roasting brings out the natural sweetness of fresh fennel, but it also mellows its characteristic flavor.

Keywords

Milk Street
Food
Biscuits

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Ingredients

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
Kosher salt and ground black pepper
¼ cup dry white wine
1 tablespoon minced fresh rosemary
¼ teaspoon red pepper flakes