Roasted Fennel with Olives and Garlic

Ingredients

• Nonstick vegetable oil spray
• 4 small (3-inch-diameter) fennel bulbs, trimmed, each cut vertically into 8 wedges with core attached to each wedge
• 1/4 cup extra-virgin olive oil
• 6 large garlic cloves, coarsely crushed
• 1 tablespoon chopped fresh thyme
• 1/8 teaspoon dried crushed red pepper
• Coarse kosher salt
• 1/2 cup halved pitted Kalamata olives

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