Roasted Fennel with Crunchy Oil-Cured Olives

Ingredients

• 2 fennel bulbs , bases lightly trimmed, 2 tablespoon sfronds chopped coarse, fronds discarded
• 2 tablespoon swater
• 1 teaspoon kosher salt
• 3 tablespoon svegetable oil
• 1/4 teaspoon pepper
• 2 tablespoon scoarsely chopped oil-cured black olives
• 1/4 teaspoon grated lemon zest

Instructions

1. {'@type': 'HowToSection', 'name': '\xa0FOR THE FENNEL:', 'itemListElement': [{'@type': 'HowToStep', 'text': 'Adjust oven rack to lower middle position and heat oven to 450 degrees.
2. Spray rimmed baking sheet with vegetable oil spray.'}, {'@type': 'HowToStep', 'text': 'Cut each fennel bulb lengthwise through core into 8 wedges (do not remove core).
3. Whisk water and salt in large bowl until salt is dissolved.
4. Add fennel wedges to bowl and toss gently to coat.
5. Drizzle with oil, sprinkle with pepper, and toss gently to coat.
6. Arrange fennel wedges cut side down along 2 longer sides of prepared sheet.
7. Drizzle any water in bowl evenly over fennel wedges.
8. Cover sheet tightly with aluminum foil and roast for 20 minutes.'}]}
9. {'@type': 'HowToSection', 'name': '\xa0FOR THE TOPPING:', 'itemListElement': [{'@type': 'HowToStep', 'text': 'While fennel roasts, line plate with double layer of paper towels.
10. Spread olives on towels.
11. Microwave, stirring every 30 seconds, until olives start to dry and no longer clump together, 2½ to 3 minutes.
12. Let cool for 10 minutes.
13. Transfer olives to cutting board, sprinkle with lemon zest, and chop until olives are finely chopped and mixture is homogeneous.'}, {'@type': 'HowToStep', 'text': 'Remove foil from sheet and continue to roast until side of fennel touching sheet is browned, 5 to 8 minutes longer, rotating sheet halfway through roasting.
14. Flip each fennel wedge to second cut side.
15. Continue to roast until second side is browned, 3 to 5 minutes longer.
16. Transfer to large plate.
17. Sprinkle with olives and fennel fronds and serve.'}]}