Roasted Fennel


1 lb fennel
2 tbsp SOOC Peach Balsamic Vinegar
1 tbsp SOOC Rosemary Fused Olive Oil
½ tsp Fleur de Sel (Vancouver Island Sea Salt)


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 ¾ wedges.

In a medium bowl, toss the fennel with SOOC Rosemary Fused Olive Oil, and Fleur de Sel (Vancouver Island Sea Salt). Space the pieces of fennel on the parchment paper, with a 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.

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