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Roasted Fennel with Olives and Garlic


Roasted Fennel with Olives and Garlic Recipe

Ingredients:
  • Nonstick vegetable oil spray
  • 4 small (3-inch-diameter) fennel bulbs, trimmed, each cut vertically into 8 wedges with core attached to each wedge
  • 1/4 cup extra-virgin olive oil
  • 6 large garlic cloves, coarsely crushed
  • 1 tablespoon chopped fresh thyme
  • 1/8 teaspoon dried crushed red pepper
  • Coarse kosher salt
  • 1/2 cup halved pitted Kalamata olives
Directions:
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