Roasted Fennel with Apple Cider

I tried fennel for the first time recently. I bought more than I needed for one recipe, so I searched and found this recipe. I love apple cider, so I thought this would make a fantastic new side dish.

Recipe adapted from Food Network

Ingredients:

1 cup apple cider

1 head fennel with fronds (I used about half of a head)

1 tablespoon extra virgin olive oil

1 tablespoon black cherry balsamic vinegar (optional)

1 teaspoon fresh rosemary

light sprinkle of ground thyme

dash of salt and pepper

Directions:

1. Add the apple cider to a small saucepan. Bring to a boil at medium-high heat. Cook until reduced to 1/3 cup about 10 minutes. Don’t walk away. My first batch reduced to almost nothing.
2. Preheat the oven to 475 degrees.
3. Cut the tops of the fennel bulb and reserve the fronds.
4. Cut the fennel bulb into slices lengthwise.
5. Add the fennel to a large bowl and drizzle with olive oil, balsamic vinegar, reduced apple cider sauce, thyme, rosemary, salt, and pepper.
6. Arrange the fennel in a single layer with space between wedges. Roast for about 10-15 minutes until just beginning to brown. Flip over and roast for 5-10 more minutes.
7. Add to a serving dish. Drizzle the remainder of the apple cider sauce. Sprinkle fennel fronds. Serve warm.