Ingredients

• 1 ea fennel bulb
• 1/2 C brine
• olive oil
• salt and pepper
• 1 T olive oil
• 2 t honey
• 1 1/2 t white wine vinegar
• 1/8 t grated orange zest
• 1 T orange juice

Instructions

1. Cut the fennel bulb along the long axis into 8 wedges, leaving the core in place. Toss the wedges in the brine, then season with pepper and drizzle with oil and toss again.
2. Place the wedges on a baking sheet, cut-side down, pour the brine over the wedges, and cover the sheet tightly with foil. Roast at 450 for 20 minutes. Remove the foil, return to the oven, let the first side brown, then turn the wedges over, and let the second side brown.
3. Whisk together 1T olive oil, honey, vinegar, orange juice and zest, then plate and dress the fennel.

Source: America's Test Kitchen

Contributed by: Skip