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Oven Roasted Fennel
Pair this mild tasting oven roasted fennel with salmon, chicken, or pork for an unforgettable meal!
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
4
servings
Calories:
119
Author:
Candace
Equipment
Baking tray
Mixing bowl
Parchment paper
Ingredients
2
bulbs
fennel
about 1½ pounds
3
Tablespoons
olive oil
1
clove
garlic
minced, or more to taste
1
sprig
fresh thyme
leaves removed, plus more for garnish if desired
½
teaspoon
kosher salt
or to taste
½
teaspoon
freshly ground black pepper
or to taste
¼
cup
shredded parmesan cheese
Instructions
Heat oven to 400°F. Line a baking tray with parchment paper if desired.
Clean fennel and cut off stalks. Reserve fronds for garnish. Cut in half lengthwise, then into ½ inch wedges.
In a large bowl, add fennel, olive oil, garlic, thyme, salt and pepper, then toss to coat.*
Place fennel wedges in a single layer on the baking tray. Drizzle with any remaining oil.
Roast fennel for 35 minutes, or until fennel is fork tender, adding the parmesan during the last 10 minutes of baking.
Garnish with fennel fronds, additional thyme leaves if desired, and serve.
Notes
*Alternately,
whisk together olive oil, garlic, thyme, salt, and pepper, then add the fennel and toss to coat.
Refrigerate leftovers in a covered container for up to 3 days. Freeze leftovers in a zippered bag.
Reheat roasted fennel on the stovetop or in the oven. Add it to other recipes like soups or stews.
Thawed fennel will not be as firm as it was. To refresh, sprinkle with parmesan cheese and heat under the broiler.
Nutrition
Calories:
119
|
Carbohydrates:
1
g
|
Protein:
2
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
4
mg
|
Sodium:
391
mg
|
Potassium:
16
mg
|
Fiber:
0.1
g
|
Sugar:
0.1
g
|
Vitamin A:
63
IU
|
Vitamin C:
1
mg
|
Calcium:
78
mg
|
Iron:
0.2
mg