Recipe courtesy of April Bloomfield

Side of Fennel

  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 4 servings
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1 small clove garlic

1 cup fennel fronds, chopped


Extra-virgin olive oil

2 bulbs fennel, cut into quarters and tough outside layer removed

1/4 cup water


  1. Preheat the oven to 400 degrees F.
  2. In a mortar and pestle, pound the garlic and fennel fronds. Add salt and a little olive oil to the garlic mixture.
  3. Heat a little olive oil in a large pan over medium-high heat and evenly brown the fennel pieces. Transfer the fennel to a baking sheet and rub with the garlic mixture. Add the water and cover with aluminum foil. Bake until you can pierce the fennel with a fork. Remove the foil and finish roasting until all the liquid has cooked away.
  4. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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