Roasted Fennel

Ingredients

1 lb fennel, quartered lengthwise
2 Tbsp Peach Balsamic Vinegar
1 Tbsp Rosemary Fused Olive Oil
½ tsp Raincoast Flor de Sel Sea Salt

Directions

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 Rosemary 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 Peach Balsamic, coat evenly and serve hot.

Perfect paired with marinated meat or cauliflower.