Ingredients for Baked Fennel With Vermouth
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How to Make Baked Fennel With Vermouth
- Preheat oven to 425°F (220°C).
- Trim any discolored parts from 2 large fennel bulbs. Remove the tops, reserving the fronds for garnish. Slice each fennel bulb lengthwise into 4 wedges.
- In a large bowl, combine the fennel wedges with 1/4 cup dry vermouth, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Transfer the fennel mixture to a baking dish.
- Dampen a piece of parchment paper under cold water, scrunch it slightly to soften, and drape it loosely over the fennel in the dish. This helps steam the fennel, making it extra tender.
- Bake for 20-25 minutes, or until the fennel is tender and slightly caramelized.
- Garnish with the reserved fennel fronds before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
0g
Fat
36g
Carbs
4g