Tuesday, October 3, 2023
HomeFoodGood Roasted Fennel with Garlic & Thyme

Good Roasted Fennel with Garlic & Thyme

Close up shot of caramelized roasted fennel

They are saying selection is the spice of life, and we couldn’t agree extra! Whereas we love reliable veggies like broccoli, carrots, and greens, fennel is a enjoyable, flavorful approach so as to add one thing new to the standard veggie rotation. 

This completely roasted fennel is crispy, caramelized, subtly candy, and savory. YUM. We find it irresistible for a fast and flavorful aspect with pasta or tossed on high of pizza or salad! Simply 1 pan, 6 elements, and 25 minutes required. Let’s make fennel!

Fennel bulb, olive oil, garlic powder, black pepper, dried thyme, and salt

This recipe begins with slicing the fennel — chop off the stalks and fronds and slice out the cores. The stalks could be saved for making vegetable broth and the fronds add a licorice-y freshness to salads or pesto.

Halved fennel bulb with the core removed

Then we’re left with the good things: the fennel bulb! When uncooked, fennel has a light licorice taste that, when roasted, turns into almost undetectable. What you get is straight-up candy, caramelized goodness!

Using a knife to thinly slice a halved fennel bulb

Subsequent, it’s time to chop the fennel bulb. When you can roast fennel in quarters or wedges, you should strive it thinly sliced in case you haven’t but. It’s our favourite trick for bringing extra folks into the fennel lovers’ membership!

After slicing, we toss with olive oil, garlic powder, dried thyme, salt, and pepper for a easy herby, savory seasoning.

Sprinkling dried thyme over sliced fennel

After roasting, the fennel turns into golden brown and crispy on the sides. YUM!

Parchment-lined baking sheet with roasted fennel

We hope you LOVE this roasted fennel! It’s:

Tender with crispy edges
Fast & straightforward
& Tastes somewhat like pepperoni!

It’s a easy aspect for pairing with different Italian-inspired recipes, together with our Crispy Baked Tofu with Italian Herbs, Creamy Vegetable Risotto (30 Minutes!), or Straightforward Lentil Meatballs (Vegan + GF).

Extra Easy Roasted Greens

When you do this recipe, tell us! Depart a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, associates!

Bite of roasted sliced fennel on a fork

Prep Time 5 minutes

Prepare dinner Time 20 minutes

Complete Time 25 minutes

Servings 2 (Servings)

Course Aspect

Delicacies Gluten-Free, Italian-Impressed, Vegan

Freezer Pleasant No

Does it hold? Greatest when contemporary

  • 1 giant bulb fennel
  • 1 Tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/4 tsp sea salt (plus extra to style)
  • 1/4 tsp black pepper
  • Preheat the oven to 400 F (204 C) and line a big baking sheet with parchment paper. If making a bigger batch, use extra baking sheets.

  • Chop off and discard the fennel stalks and fronds (or save for making vegetable broth). Then slice the fennel bulb in half by way of the core and minimize out and discard the triangular core from every half. Thinly slice each halves of the fennel bulb — 1 giant bulb ought to yield ~2 ½ cups or 200 g sliced.
  • Add the sliced fennel to the parchment-lined baking sheet. Drizzle with olive oil and sprinkle with the remaining elements (garlic powder, thyme, salt, and black pepper). Toss to evenly coat and organize in a single layer.

  • Bake for quarter-hour, then toss, organize again in a single layer, and bake for an additional 5-10 minutes till golden brown on the sides and tender when pierced with a fork. Watch carefully close to the tip to keep away from burning.

  • Greatest served heat with different Italian-inspired recipes or on pasta, salads, or pizza. Not freezer pleasant.

Serving: 1 serving Energy: 95 Carbohydrates: 8.2 g Protein: 1.4 g Fats: 7 g Saturated Fats: 1 g Polyunsaturated Fats: 0.9 g Monounsaturated Fats: 5 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 345 mg Potassium: 429 mg Fiber: 3.3 g Sugar: 4 g Vitamin A: 162 IU Vitamin C: 12 mg Calcium: 56 mg Iron: 1.1 mg

Rafael Gomes de Azevedo
Rafael Gomes de Azevedohttps://mastereview.com
He started his career as a columnist, contributing to the staff of a local blog. His articles with amusing views on everyday situations in the news soon became one of the main features of the current editions of the blog. For the divergences of thought about which direction the blog would follow. He left and founded three other great journalistic blogs, mastereview.com, thendmidia.com and Rockdepeche.com. With a certain passion for writing, holder of a versatile talent, in addition to coordinating, directing, he writes fantastic scripts quickly, he likes to say that he writes for a select group of enthusiasts in love with serious and true writing.


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