Garlic Roasted Fennel
Make garlic roasted fennel with olive oil, thyme, and simple seasonings. This easy Mediterranean side dish has golden edges and tender, sweet layers!
Ingredients
- 1 fennel
- 2 garlic
- 1 teaspoon thyme
- 1 tablespoon oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F. Trim the base of the fennel and slice the bulb into slices or wedges, approximately 1 inch thick.
- Arrange on a lined baking sheet and drizzle olive oil over them. Sprinkle salt, pepper, thyme and some minced garlic evenly over the pieces. Bake for 20-25 minutes or until the edges start to turn golden.
- Remove, cool slightly and serve.
Notes
- Use a firm, fresh fennel bulb with tightly packed layers for the best results.
- Cut the fennel into evenly sized wedges, keeping a little of the core intact to prevent the layers from falling apart during roasting.
- Arrange the wedges in a single layer on the baking sheet, leaving enough space between them for the edges to caramelize.
- Scatter the minced garlic directly over the oiled fennel rather than onto the baking sheet to prevent it from burning.
- Roast at 400°F for 20–25 minutes, or until the edges are golden and the thickest pieces are fork-tender.
- Swap the thyme for fresh rosemary, or finish with a squeeze of lemon juice or grated Parmesan cheese for extra flavor.
- Serve warm alongside roasted chicken, fish, or white beans.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer until hot.
Nutrition
Calories: 104kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 61mgPotassium: 502mgFiber: 4gSugar: 5gVitamin A: 205IUVitamin C: 17mgCalcium: 67mgIron: 1mg
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