Recipe information
Yield
serves 4
Ingredients
2 medium fennel bulbs (8 ounces each)
1 tablespoon olive oil
Coarse salt and fresh ground pepper
Preparation
Step 1
Preheat the oven to 425°F. Trim the fennel bulbs. Halve the bulbs lengthwise; slice lengthwise into 1/2-inch-thick pieces.
Step 2
On a rimmed baking sheet, toss the fennel with the olive oil; season with salt and pepper. Roast, turning once, until browned, 25 to 30 minutes.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
