Roasted Fennel with Balsamic Glaze

Ingredients

• 2 medium fennel bulbs
• 2 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 0.33 cup balsamic vinegar
• 1 tsp honey(optional)
• 1 tbsp lemon juice(optional)
• 2 tbsp chopped fresh parsley(optional)

Instructions

1. 1

   Preheat oven to 425°F (220°C). Trim fennel, cut into 8 wedges, and place on a sheet pan.

2. 2

   Toss fennel with olive oil, salt, and black pepper. Roast for 30 minutes, turning once halfway through, until deeply caramelized and tender.

3. 3

   While fennel roasts, combine balsamic vinegar (and honey if using) in a small saucepan. Simmer over medium heat for 5–7 minutes until reduced to a glossy glaze.

4. 4

   Finish: Drizzle the balsamic glaze over roasted fennel and add lemon juice if using. Sprinkle with parsley and serve immediately.