Roasted Fennel
Discover a simple and delicious roasted fennel recipe that enhances the natural sweetness of fennel bulbs with olive oil, salt, and pepper. Perfectly caramelized and tender, this dish makes an excellent side for any meal.
Ingredients
- 5 Fennel
- 2-3 tablespoon Olive oil
- Salt and pepper by your taste
Instructions
- Preheat your oven to 200°C / 400°F.
- Trim the fennel bulbs by cutting off the stalks and a thin slice from the base. Remove any tough outer layers. Cut each fennel bulb in half lengthwise, then cut each half into wedges. Aim for about 6-8 wedges per bulb, depending on size.
- Place the fennel wedges in a large bowl. Drizzle with olive oil, ensuring each wedge is lightly coated. Season generously with salt and pepper. Toss to distribute the seasoning evenly.
- Arrange the fennel wedges in a single layer on a baking sheet. Make sure they are not too crowded to allow for even roasting. Place the baking sheet in the preheated oven.
- Roast the fennel for 20-30 minutes, turning the wedges halfway through the cooking time to ensure even browning. The fennel is ready when it is tender and caramelized around the edges.
- Remove the roasted fennel from the oven and transfer to a serving dish.
- Enjoy your delicious and aromatic roasted fennel!
