Roasted Fennel is a simple, yet elegant side dish that brings out the natural sweetness and flavor of the fennel bulb. When roasted, fennel softens and caramelizes, turning from crisp to tender with a slightly sweet, anise-like flavor. It’s the perfect accompaniment to a variety of dishes, from roasted meats to fish, or even as a stand-alone vegetarian side. Tossed in olive oil, garlic, and a few simple seasonings, this dish is easy to prepare and provides a satisfying, aromatic bite that elevates any meal.
Ingredients:
- 2 fennel bulbs
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or fresh thyme, chopped)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon lemon juice (optional)
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Fennel: Trim the fennel bulbs by cutting off the tough stems and fronds. Slice the bulbs in half vertically, and then cut each half into 1/2-inch wedges. Discard any tough outer layers if necessary.
- Season the Fennel: Place the fennel wedges in a large bowl. Drizzle with olive oil, and sprinkle with garlic powder, dried thyme, salt, and pepper. Toss the fennel well to coat all the pieces evenly with the seasoning mixture.
- Roast the Fennel: Spread the seasoned fennel wedges in a single layer on a baking sheet. Make sure the fennel isn’t overcrowded to allow for even roasting. Roast for 25-30 minutes, flipping halfway through, until the fennel is golden brown and tender, with crispy edges.
- Serve: Remove the fennel from the oven and drizzle with lemon juice (if using) for a hint of brightness. Garnish with freshly chopped parsley for a pop of color and extra flavor.
Roasted Fennel is a versatile dish that can complement a variety of main courses. Its sweet, earthy flavor and tender texture make it a perfect side for roasted chicken, pork, or a fresh salad.
