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Roasted Fennel with Black Urfa Chili

Dig (Inspired by Chef Matt Brown)
Servings

4-6

Prep Time

5-10 minutes

Cook Time

40-45 minutes

Make your fennel sing with olive oil, sea salt, and Black Urfa Chili.

Ingredients

  • 4 fennel bulbs
  • ¼ cup olive oil
  • To taste fine sea salt
  • 1-2 tsp Black Urfa Chili
  • To taste Salina Crystal Salt

Directions

  1. Preheat your oven to 450°F. (Convection if you have it).
  2. Using a chef's knife, cut off the fennel fronds (save these for later), and slice just the bulbs into quarters. Leave a bit of the core attached to each piece for structural integrity, and then transfer your cut fennel to a medium sized bowl.
  3. Drizzle fennel with enough olive oil to coat each piece (about ¼ of a cup). Season with a generous pinch of sea salt, and one to two teaspoons of black urfa chili. Toss until the fennel is evenly coated with oil and chili.
  4. Spread the fennel in an even layer on a sheet tray and roast until the wedges are just tender and charred on the edges (about 40-45 minutes).
  5. Sprinkle with Salina Crystal salt before serving.