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Roasted Fennel with Capers and Olives
Roasting brings out the sweetness of fresh fennel and red onion and renders them supple and tender. We add capers and pitted olives to the baking sheet partway through roasting—the capers offer crisp pops of briny flavor and the olives become meaty and concentrated. Citrus zest and juice at the end brighten the dish. If your fennel bulbs have fronds attached, save them for garnish; otherwise use fresh dill.
4
Servings
45 minutes
Ingredients
-
2
fennel bulbs, trimmed, each cut lengthwise into 8 wedges
-
1
small red onion, halved and sliced ¼ inch thick
