Roasted Fennel With Tomatoes I Made It

Roasted Fennel With Tomatoes

pointsevenout 10 years ago

Recipe by Ladychablis: Roasted Fennel With Tomatoes
I like the flavor but this recipe is not without its problems.
I also take it this recipe is supposed to be a side dish.
From the introductory statement the author has not tried this dish.
First problem is the term garlic bulb. Is that supposed to be a clove or the entire head? And do you just put the whole head or clove in the mix without peeling?
I used a half head and peeled the individual cloves as a compromise.
Recipe came out burned around the edges at 20 minutes on a 10x15 baking sheet. Maybe a smaller baking sheet or casserole dish is in order to protect the edges and it should be spec'ed out.
Since the dish was already burned I cut back the time in half for the tomatoes.
Scooped out leaving the burned parts.
Wouldn't mind making this again with adjustments.
No pics. Y'all know what burned stuff looks like.

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frankieanne 10 years ago said:

This is the exact same reason why my chicken and garlic burned last week. When people copy a recipe, they don't copy the whole darn thing. If yer gonna copy, copy it right!

Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

(copied and pasted from the Food Network)

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pointsevenout 10 years ago said:

I read the reviews. There is some scorching going on and recommendations to lower the temp. From the looks of their pic, I cut my fennel a lot thinner than shown.

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frankieanne 10 years ago said:

Yes, 20 minutes at 500F does seem like a lot of heat. Seems it should be 400F. Maybe its a Food Network typo!

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ladychablis 10 years ago said:

Wow! I'm sorry guys. 500F IS quite hot for 20 min. I think I'll make it myself, and let you know how the different adjustments work. A baking sheet, to me, means a jelly roll pan. What do you think?
But really, I needed to say "peel the garlic!! ?
I'm so sad to disappoint! :(

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mommyluvs2cook 10 years ago said:

When posting a recipe you should always be very detailed in the ingredients and instructions, we always have newbies to cooking come here and need step by step.... recipe sounds really good though!

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pointsevenout 10 years ago said:

Not to mention us that are OCD challenged and try to follow the instructions to the letter even when we should know better..
And yes, there are some recipes that have one roast the garlic cloves in the peel then squeeze it out later. And some recipes have one roast the entire head in the peel.

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frankieanne 10 years ago said:

I've done that, pso. Followed a recipe even though I knew it wouldn't work. And I've also cooked garlic cloves that were not peeled and squeezed the garlic out later.

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