Tangy Salt-Roasted Fennel

1. 1

   Preheat the oven to 400.

2. 2

   Using a sharp knife, peel the lemons, removing all of the bitter white pith.

3. 3

   Cut each lemon crosswise in 4 slices.

4. 4

   Cut eight 12-inch squares of aluminum foil.

5. 5

   Set a lemon slice in the center of each square of foil.

6. 6

   Top the lemon with 2 fennel halves, overlapping them slightly.

7. 7

   Season with salt and pepper.

8. 8

   Scatter the thyme, garlic and olives over the fennel, drizzle with olive oil and fold each square into a neat package.

9. 9

   Spread the kosher salt on a large, rimmed baking sheet.

10. 10

    Nestle the foil packets into the salt, seam side up.

11. 11

    Bake the fennel for about 1 hour, or until very tender.

12. 12

    Carefully open the packets over a bowl to catch the roasting juices.

13. 13

    Transfer the fennel to a deep platter, pour the juices on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.