Caramelized Fennel and Kalamata

Serves:  4
Ingredients
3 large Fennel Bulbs, trimmed and cut in half lengthwise, save fennel fronds for garnish
3 Shallots, peeled and quartered
1 tsp. Herbes de Provence
3 T Olive Oil
1/4 cup Kalamata Olives
1 T Balsamic Vinegar
Kosher Salt to taste

Method

1. Preheat oven to 400 degrees. Line a baking sheet with parchment.
2. Cut each fennel half into 6 wedges.  Put them into a bowl.
3. Add shallots, Herbs de Provence and oil to the bowl and toss to coat.
4. Spread evenly over the baking sheet and roast about 35 minutes, turning once halfway.
5. Once they begin to caramelize, remove from the oven, add olives and drizzle with vinegar. Toss lightly with a spoon.
6. Return to oven another 5 minutes.
7. Remove from oven and garnish with fennel fronds.