Fennel is a highly aromatic and flavourful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe.
2-4 fennel bulbs, cut off stalks and halve lengthwise the bulbs, then cut lengthwise in thick wedges
4-5 teaspoons (or more) balsamic vinegar
FRESH bay leaves
1 Preheat oven to 205°C
2 Place the fennel wedges in a bowl and toss them with 1 to 2 tablespoons of olive oil and then sprinkle with balsamic vinegar.
3 Brush oil in a baking dish, add fennel and add (cut) tomatoes of your choice, lemon slices and FRESH bay leaves. Roast for 40 minutes or until the fennel wedges are cooked through.