Roasted Fennel

This easy recipe for Roasted Fennel brings out it's natural sweetness, making it the perfect side dish for mild meats like chicken, fish, and shellfish.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings (1/2 cup each)

Calories 275kcal

Author Meggan Hill

Ingredients

2 fennel bulbs cut into wedges (about 1 pound), fronds reserved for garnish (see note 1)
1 tablespoon olive oil
1/2 teaspoon garlic powder
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
Salt and freshly ground black pepper

US Customary - Metric

Instructions

Preheat oven to 400 degrees. Prepare a rimmed baking sheet with parchment paper for easy clean up.
In a medium bowl, combine the fennel wedges, olive oil, garlic powder, thyme, and salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Toss to combine.
Arrange the fennel on the prepared baking sheet, spaced out as much as possible. Roast until fennel is tender and starting to brown on edges, about 30 to 35 minutes, stirring after 15 minutes. Garnish with fresh fennel fronds.

Notes

Fennel bulbs: Also known as anise, fresh fennel bulbs reach peak season in the fall and winter. They taste subtly licorice-like, and as the fennel roasts, the flavor mellows out and complements savory dishes like pork beautifully. Look for 1-pound bulbs, each of which yields about 8 ounces after trimming.
Yield: 2 fennel bulbs (about 1 pound total) yields about 2 cups roasted fennel.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: Fennel bulbs can be trimmed and chopped up to 8 hours before roasting.

Nutrition