HONEY-ROASTED FENNEL

PREP + COOK TIME 35 MINUTES SERVES 4

Preheat oven to 200°C/180°C fan. Reserve ¼ cup green fennel fronds from 4 baby (520g) fennel bulbs. Cut fennel bulbs in half; place on an oven tray lined with baking paper. Add 8 fresh thyme sprigs and 2 tablespoons each honey and olive oil; mix to combine. Turn fennel cut-side down; season. Roast for 25 minutes or until tender and browned. Serve fennel drizzled with balsamic vinegar, topped with reserved fronds and ¼ cup roasted flaked almonds.