Roasted Fennel with Olives

Yields8 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

 4 fennel bulbs
 6 garlic cloves, crushed
 1 tbsp fresh rosemary, chopped
 ½ cup red peppers, chopped
 250 ml Sardo Pitted Sundried Black Olives
 Salt and pepper to taste

1

Preheat oven to 400°F/200°C.

2

Cut each fennel lengthwise into 8 wedges with core attached to each wedge.

3

Combine fennel, garlic, rosemary, and peppers in a large bowl.

4

Drain oil from sundried black olives and reserve for seasoning to drizzle.

5

Spread fennel mixture on baking sheet, then drizzle with seasoning and bake for 15 min, turn mid-way.

6

Add sundried black olives over fennel, continue baking for 5 min.

7

Remove from oven and place in serving dish.

Tip: This dish is great for sharing. Place it in the centre of the table with serving forks and let your guests help themselves.

Ingredients

 4 fennel bulbs
 6 garlic cloves, crushed
 1 tbsp fresh rosemary, chopped
 ½ cup red peppers, chopped
 250 ml Sardo Pitted Sundried Black Olives
 Salt and pepper to taste

Directions

1

Preheat oven to 400°F/200°C.

2

Cut each fennel lengthwise into 8 wedges with core attached to each wedge.

3

Combine fennel, garlic, rosemary, and peppers in a large bowl.

4

Drain oil from sundried black olives and reserve for seasoning to drizzle.

5

Spread fennel mixture on baking sheet, then drizzle with seasoning and bake for 15 min, turn mid-way.

6

Add sundried black olives over fennel, continue baking for 5 min.

7

Remove from oven and place in serving dish.

Roasted Fennel with Olives