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

Side Dishes
Vegetables
Weeknight
Vegetarian
Vegan
Holiday

By Keith Dresser ･ Appears in Cook's Illustrated January/February 2021

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

SERVES 4 to 6

TIME 55 minutes

Roasted Fennel with Crunchy Oil-Cured Olives

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