1 lb fennel, quartered lengthwise
2 tbsp SOOC Peach Balsamic Vinegar
1 tbsp SOOC Rosemary Fused Olive Oil
½ tsp Flor de Sel


Preheat oven to 475*F.

Line a baking sheet with parchment paper.

Trim the base and core of the fennel quarters, leaving just enough of the core intact to hold the layers together. Cut into wedges.

In a medium bowl, turn the fennel with SOOC Rosemary Fused Olive Oil, and Flor de Sel. Space the pieces of fennel on the parchment paper, with cut side down.

Roast until the fennel starts to brown (15 min). Flip the fennel and finish roasting until the fennel is tender and browned (10 min). Return the fennel to a mixing bowl and toss with SOOC Peach White Balsamic Vinegar, coat evenly and serve hot.

Perfect paired with marinated meat or cauliflower.

*SUBSTITUTIONS: If you’ve had this and want to change it up a bit, here are a few suggestions.
Replace the Peach Balsamic Vinegar with our Gravenstein Apple Balsamic Vinegar
Replace the Rosemary Olive Oil with either our Roasted Walnut Oil or Roasted Almond Oil
Replace the oil/vinegar combination with:
Basil Olive Oil and Strawberry Dark Balsamic Vinegar
Blood Orange Olive Oil and Honey Ginger White Balsamic