Garlic Fennel Wedges

From Essentials of Roasting: Recipes and Techniques for Delicious Oven-Cooked Meals (Williams-Sonoma Essentials)

Cookbook

Author(s): Chuck Williams, Noel Barnhurst

Page 254

Course: Sides

fennel roasted

Photo by friederike

Photos (2)

friederike

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↓ Rating ↕ Difficulty ↕ Cooked ↕

friederike

15 years ago

★ ★ ★ ★ ★ 4/5

1 found this helpful Sign in to mark helpful

Very nice! I accidentally cut them into thin 1 cm slices instead of wedges, so I kept a close eye on them while roasting and removed them from the oven after 30 min. I didn't have fresh majoram; it was nice as it was, although the addition of fresh herbs wouldn't have harmed either. We served this along with Pork Loin Chops with Roasted Rhubarb, and it worked out very nice.

Report