Balsamic Roasted Fennel


2 Large Fennel Bulbs

2 Tablespoons Extra Virgin Olive Oil

2 Tablespoons Balsamic Vinegar

Optional: Thyme

Salt and Pepper to Taste



Preheat Oven to 400 F / 200 C 

Line a baking tray with parchment paper

Slice the fennel bulb into thick rings

Evenly distribute the sliced fennel across the baking tray. 

Drizzle Olive Oil and Balsamic and using your hands, toss them in the mix

Optional: Top with Salt, Pepper and Thyme 

Bake for 40 minutes, turning the fennel halfway through roasting