Roasted Bacon with Fennel

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large roasting pan with parchment paper for easy cleanup.

   Tip: Parchment paper prevents sticking and makes cleanup effortless.

2. 2

   Prepare the fennel by removing the fronds and cutting each bulb lengthwise into 8 wedges, keeping the core intact to hold them together.

   Tip: Keep the core intact so the fennel wedges don't fall apart during roasting.

3. 3

   Arrange bacon strips in a crisscross pattern on the prepared pan, weaving them slightly to create pockets for the fennel.

   Tip: Overlapping bacon creates a beautiful presentation and helps it cook evenly.

4. 4

   Place fennel wedges between the bacon strips, drizzle with olive oil, and season with minced garlic, sea salt, and black pepper.

   Tip: Don't skip the garlic—it adds wonderful flavor to both the bacon and fennel.

5. 5

   Roast in the preheated oven for 25 minutes until the bacon is starting to crisp and the fennel edges are golden brown.

   Tip: Check halfway through—if bacon is cooking too fast, tent with foil.

6. 6

   In a small bowl, whisk together maple syrup and balsamic vinegar. Drizzle this mixture over the bacon and fennel.

   Tip: The maple-balsamic glaze adds a sophisticated sweet-tart flavor.

7. 7

   Return to the oven for another 8-10 minutes until the bacon is fully crispy and the glaze is caramelized and sticky.

   Tip: Watch carefully in the final minutes to prevent burning.

8. 8

   Remove from oven and garnish with fresh thyme sprigs and red pepper flakes if desired. Serve immediately while bacon is still crackling.

   Tip: The residual heat will continue cooking the glaze, so serve right away for best texture.