Roasted Fennel
Serves 4
This roasted fennel recipe is an easy, delicious side dish! The wedges are beautifully tender and caramelized. We love them with garnishes like lemon zest, Parmesan, and/or breadcrumbs.
Equipment
Ingredients
- 2 medium or large fennel bulbs
- 1 to 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Lemon wedge, for squeezing
Topping options
- Freshly grated Parmesan cheese
- Lemon zest
- Seasoned Homemade Breadcrumbs
- Chopped fennel fronds
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Trim any fronds from the fennel bulbs and set aside for garnish. Halve the fennel lengthwise and cut each half into 1-inch wedges.
- Place the fennel wedges on the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. If the fennel feels dry, add up to 1 more tablespoon oil to lightly coat it.
- Spread evenly on the baking sheet and roast for 20 minutes. Flip, then roast for 20 to 25 more minutes, or until tender and golden brown around the edges. If the fennel is well browned but the edges are still firm, remove from the oven and cover loosely with foil for 5 to 10 minutes to let it steam and soften a bit more.
- Transfer to a serving platter and squeeze with lemon juice. Garnish with desired toppings, season to taste, and serve.