Roasted Fennel 1 bunch of fennel, split and roasted. Put a little water in the bottom of a glass baking dish, drizzle with extra virgin olive oil, salt n pepper and a little rosemary. Baked, covered, in a 425 oven for 30-40 minutes. Mmmmhmmm – delicious! I served this as a side, with mushroom-seafood pasta served on top of baked potatoes. Share this:ShareEmailPrintTweetShare on TumblrLike this:Like Loading... Related Leave a Reply Cancel reply Enter your comment here... Fill in your details below or click an icon to log in: Email (required) (Address never made public) Name (required) Website You are commenting using your WordPress.com account. ( Log Out / Change ) You are commenting using your Google+ account. ( Log Out / Change ) You are commenting using your Twitter account. ( Log Out / Change ) You are commenting using your Facebook account. ( Log Out / Change ) w Cancel Connecting to %s Notify me of new comments via email.