Roasted Fennel With Thyme Recipes

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OVEN-ROASTED FENNEL



Oven-Roasted Fennel image

Roasting fennel gives it a lovely buttery, caramelized flavor and brings out its natural sweetness. Serve with roasted pork tenderloin, grilled lamb, or a fatty fish such as salmon.

Provided by France C

Categories     Roasted Vegetables

Time 40m

Yield 4

Number Of Ingredients 7

2 medium fennel bulbs
3 tablespoons olive oil
3 tablespoons white balsamic vinegar
2 cloves garlic, minced
1 teaspoon ground thyme
¾ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Trim the stalks off the fennel, setting the green fronds to the side to later use for garnish, if desired. Trim the root ends to create a flat surface; there is no need to remove the core. Slice fennel into 1/4- to 1/3-inch slices and place on the baking sheet.
  • Whisk together olive oil, vinegar, garlic, thyme, salt, and pepper in a small bowl. Brush over the fennel slices.
  • Roast in the preheated oven until fennel is soft and caramelized, 25 to 30 minutes, turning slices over halfway through. Remove to a serving platter and garnish with green fronds, if desired.

Nutrition Facts : Calories 137 calories, Carbohydrate 11.2 g, Fat 10.4 g, Fiber 3.9 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 500.5 mg, Sugar 1.9 g

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.

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