Roasted Fennel
Roasted fennel is a simple yet elegant side dish that brings out the natural sweetness of the fennel bulb. Roasting caramelizes the sugars, creating a tender texture and subtly sweet flavor that pairs well with many main courses. This gluten-free recipe is easy to prepare and elevates any meal.
45 min
Total Time
4
Servings
easy
Difficulty
15 min
Prep Time
30 min
Cook Time
45 min
Total Time
Ingredients
- 2 large Fennel bulbs
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Fennel fronds (chopped, for garnish)
- 1/2 teaspoon Dried thyme
- 1/4 teaspoon Dried rosemary
- 1/4 teaspoon Red pepper flakes (optional)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Grated Parmesan cheese (optional)
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Cut off the stalks and fronds from the fennel bulbs. Reserve some of the fronds for garnish. Trim the root end of the bulbs.
- 3
Halve or quarter the fennel bulbs, depending on their size. Remove the core from each piece.
- 4
In a large bowl, toss the fennel with olive oil, minced garlic, lemon juice, thyme, rosemary, red pepper flakes (if using), salt, and pepper.
- 5
Arrange the fennel in a single layer on a baking sheet.
- 6
Roast for 25-30 minutes, or until the fennel is tender and lightly browned, flipping halfway through.
- 7
If desired, sprinkle with grated Parmesan cheese during the last 5 minutes of roasting.
- 8
Garnish with chopped fennel fronds before serving.
Tips & Notes
- •For a sweeter flavor, add a drizzle of honey or maple syrup to the fennel before roasting.
- •Roasting time may vary depending on the size and thickness of the fennel pieces.
- •Fennel can be roasted alongside other vegetables like onions and bell peppers for a colorful and flavorful medley.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.