How To Cook Fennel Recipes

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THE BEST ROASTED FENNEL



The Best Roasted Fennel image

Fennel sometimes plays second fiddle to other vegetables, but it is the true star in this simple but impressive side dish. Roasting the fennel until tender and almost creamy mellows its usual licorice flavor and brings out a touch of natural sweetness. Even if you don't normally like fennel, give this delicious dish a try. You might be surprised.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

2 large bulbs fennel (about 2 pounds, with 2 inches of tops intact)
4 sprigs thyme
2 cloves garlic, thinly sliced (about 1 tablespoon)
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
Kosher salt
1 small lemon, cut into wedges, for serving

Steps:

  • Position a rack in the center of the oven and preheat to 475 degrees F.
  • Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
  • Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
  • Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.

ROASTED FENNEL



Roasted Fennel image

Raw, fennel is cool and crunchy. Cooked, fennel turns mellow and the flesh softens; it is perfect as a side dish for fish or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 3

2 medium fennel bulbs, (8 ounces each)
1 tablespoon olive oil
Coarse salt and ground pepper

Steps:

  • Preheat oven to 425 degrees. Trim fennel bulbs. Halve bulbs lengthwise; slice lengthwise into 1/2-inch-thick pieces.
  • On a rimmed baking sheet, toss fennel with oil; season with salt and pepper. Roast, turning once, until browned, 25 to 30 minutes.

Nutrition Facts : Calories 65 g, Fat 3 g, Protein 1 g

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