Variety is the spice of life, and we couldn’t be more in agreement! We love our dependable vegetables like broccoli and carrots. But Fennel adds a new flavor to our usual veggie selection.
This perfectly roasted Fennel has a crispy, caramelized texture and is subtly sweet and savory. YUM. It’s great as a side dish with spaghetti, Pizza, or a salad. One pan is all that’s needed. Six ingredients and Twenty-five minutes are also required. Let’s make some fennel.
The Fennel is cut into two parts: the stalks, fronds, and core, and the roots. The stalks are great for making vegetable stock, and the fronds give a fresh licorice flavor to salads and pesto.
We’re now left with only the best part: the fennel bulbs! Raw Fennel is mildly flavored with licorice, but roasting it makes that flavor almost undetectable. You get straight, sweet, caramelized goodness.
The next step is to cut the bulb. If you’ve never tried it, you should try a thinly sliced version of the Fennel. This is our favorite way to get more people interested in Fennel!
After slicing the potatoes, we add olive oil, dried thyme, and garlic powder to make a simple, herbaceous, savory seasoning.
One large bulb fennel
1 Tbsp olive oil
1 tsp Garlic powder
Half a teaspoon of dried thyme
Add more salt to taste.
1/4 tsp Black Pepper
Preheat the oven to 400 F. (204 C). Line a large baking pan with parchment paper. Use more baking sheets if you are making a large batch.
The fennel stalks can be used to make vegetable stock. Slice the fennel bulbs in half through the core. Remove and discard each triangular core. Slice both halves thinly — one large bulb should yield about 2 1/2 cups (200 g) sliced.
Add the sliced Fennel to the baking sheet lined with parchment paper. Sprinkle the remaining ingredients, including garlic powder, thyme, and salt, on top of the olive oil. Toss the vegetables to coat them evenly and arrange them in a single layer.
Bake for 15 mins. Then, toss and arrange in one layer. Continue baking for 5-10 more minutes until the edges are golden brown and they are tender when pierced by a fork. Avoid burning by watching closely towards the end.
Serve warm with other Italian recipes, pasta or salads or Pizza. It’s not freezer friendly.