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Roasted Fennel with Olives

Roasted Fennel with Olives

50 minutes


If you’re looking at the fennel bulb in your Produce Box, in all its wispy, frondy glory, wondering, “What in the WORLD am I going to do with this?!”—here’s your answer: Roasted Fennel with Olives.

The recipe is simple, yet oh so good. By roasting the fennel, you bring out its naturally sweet flavor. Then, paired with the beloved, rich taste of kalamata olives—plus a flavorful combination of herbs and spices—each bite is anything but simple. The entire family will fall in love with fennel after trying this delectable, crispy goodness!


Preheat oven to 425°F. Spray baking sheet with nonstick spray. Combine fennel, olive oil, garlic, thyme, and crushed red pepper in large bowl; toss to coat. Spread fennel out on baking sheet; sprinkle with coarse kosher salt and pepper. Roast fennel 15 minutes. Using tongs, turn wedges over. Continue to roast until tender, turning 1 more time, about 20 minutes. Sprinkle olives over fennel. Roast until fennel begins to brown at edges, about 8 minutes longer. Season fennel with salt and pepper. Transfer to bowl and serve.

This is a recipe by
Mike Usry
View all my recipes
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