Mob Kitchen: Roasted Fennel

Holidays bring back memories. When Dad left the nightclub business (after a crooked cop shut him down), he happily went back into the produce business. At each major holiday -- Thanksgiving, Christmas and Easter -- Dad made a special trip to the South Water Market and bought the holiday foods Italians like. One of the popular items was always fennel. Stalks went into holiday gift boxes Dad sent to the DB Lounge in Melrose Park for the mob bosses as a sign of friendship and respect. I remember Uncle Joe chomping down on a stalk at holiday meals.

​Here's a super easy recipe for roasted fennel that will fill your house with an amazing aroma and maybe start a new tradition to your holiday meals.

ROASTED FENNEL

​Ingredients

• 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick wedges
• 2 Tbsp (or more) of Olive oil
• 2 teaspoons (or more) balsamic vinegar

1. Preheat oven to 400°F (205°C). 
   
2. Place the fennel wedges in a bowl and toss them with 1 to 2 tablespoons of olive oil, just enough to coat them.
   
3. Sprinkle with balsamic vinegar, again just enough to coat.
4. Line a roasting pan or baking dish brushed with olive oil.
   
5. Arrange the fennel wedges on the pan and roast them for 40 minutes or until the fennel wedges are cooked through and beginning to caramelize at the edges.
6. Enjoy. 

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