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.
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.
- 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.
- Fennel: 2 pieces
4
Preheat the oven to 200 degrees.
