Roasted fennel w/ garlic, kalamata olives and hot pepper
Ingredients: fennel, olive oil, kalamata olives, garlic, hot pepper flakes
Preparing: Cut off most of the tops of your fennel bulb (and reserve for soup stocks or fennel frond pesto). Quarter the fennel bulb, leaving some of the root end in place to hold the leaves together (but the root end is tough even after roasting, so cut out as much as you can). Sprinkle generously with olive oil. Toss on pitted, halved kalamata olives, hot pepper flakes and salt and pepper. Roast at 400F for 30 minutes. Add chopped garlic and roast another 15 minutes, or until fennel is browned and tender.
Eating: The roasting brings out the sweetness of the fennel. Be sure to add the garlic only at the end of the roasting so it doesn't burn.
Dish history: Had this many years ago at a family Thanksgiving meal. Goes well with roast chicken, too.