Roasted Fennel with Crunchy Oil-Cured Olives

Name: Roasted Fennel with Crunchy Oil-Cured Olives
Yield: Serves 4 to 6
Ingredients: 2 , fennel bulbs, bases lightly trimmed, 2 tablespoons fronds chopped coarse, fronds discarded; 2 tablespoons, water; 1 teaspoon, kosher salt; 3 tablespoons, vegetable oil; 1/4 teaspoon, pepper; 2 tablespoons coarsely chopped, oil-cured black olives; 1/4 teaspoon, grated lemon zest

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Appears in Cook's Illustrated January/February 2021

High heat turns this vegetable into an even better version of itself.

SERVES4 to 6

TIME55 minutes

Roasted Fennel with Crunchy Oil-Cured Olives

WHY THIS RECIPE WORKS

For our roasted fennel, we began by cutting the bulbs into wedges, which had two benefits: It provided good surface area for browning, and the attached core kept the pieces intact. Covering the pieces with foil for most of the cooking time ...

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