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Roasted Fennel with Thyme


Roasted Fennel with Thyme
  • 1 large fennel bulb, trimmed and cut into 8 wedges
  • 2 tablespoons extra-virgin olive oil
  • 3 sprigs fresh thyme, leaves removed and stems discarded, plus 3 whole sprigs
  • Coarse salt
  • ¼ teaspoon freshly ground pepper
  • Juice of 1 lemon
  1. Preheat oven to 400 degrees.Toss together fennel, oil, thyme leaves and sprigs, ½ teaspoon salt, and the pepper in a large bowl. Spread fennel mixture into a single layer on a rimmed baking sheet. Roast fennel, turning occasionally, until browned, 50 to 60 minutes. Drizzle with lemon juice; season with salt.

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