Baked fennel with olive oil and balsamic vinegar

4 servings

15 minutes

Baked fennel with olive oil and balsamic vinegar is a simple yet exquisite dish from the depths of European gastronomy. Fennel, known for its light anise aroma and sweet taste, acquires a special softness and caramelized texture when baked. Olive oil adds tenderness, while balsamic vinegar introduces a subtle sweet-sour note that enhances its natural flavor. This dish is perfect as a side for fish or meat and can also serve as a light standalone snack. With its aroma and unique flavor combination, it becomes a true gem on the table, bringing Mediterranean charm.

Energy value per serving

• Calories: 0.5
• Proteins: 0g
• Fats: 0g
• Carbohydrates: 0.1g

Ingredients

• Fennel: 2 pc
• Olive oil: to taste
• Coarse salt: to taste
• Freshly ground black pepper: to taste
• Balsamic vinegar: to taste

Cooking steps

1. Coat the fennel segments with olive oil and place them on a foil-lined baking sheet with some space between them. Drizzle with balsamic vinegar, and season with salt and pepper.

   Required ingredients:

   • Olive oil:  to taste
   • Balsamic vinegar:  to taste
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste

2. Bake for 30–40 minutes until cooked and golden brown.

3. Cut the stem of the fennel, halve the root, then cut each half into small segments.

   Required ingredients:

   • Fennel: 2 pieces

4. Preheat the oven to 200 degrees.