Balsamic roasted fennel

Fennel is a delicious vegetable that is popular in Greek and Italian cuisine. If you’re not familiar with it, try this recipe as an accompaniment to roast meat or poultry.

Serves 4

2 fennel bulbs. Discard the stalks and leaves
3 teaspoons balsamic vinegar
2.5 tablespoons olive oil

Preheat the oven to 400º F.

Slice the fennel bulbs into approximately one inch slices. Arrange them on a greased or lined oven tray. Drizzle the vinegar and oil over the sliced fennel.

Roast for approximately 30 minutes, or until cooked and lightly golden.