Easy Roasted Fennel With Garlic
Caramelized fennel wedges, roasted with garlic, thyme, olive oil, and Parmesan, then finished with lemon. A savory, elegant side dish with minimal prep.
4 Servings
Ingredients
- 2 large fennel bulbs
- 3 tablespoons olive oil
- 2 cloves garlic minced
- ¾ teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- Pinch red pepper flakes optional
- ½ cup shredded Parmesan cheese
- Lemon wedges for serving
Instructions
Preheat the Oven:
- Set the oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easier cleanup.
Prepare the Fennel:
- Trim the stalks and fronds from each fennel bulb. Slice each bulb in half vertically, then cut into ½-inch-thick wedges. Spread the fennel pieces evenly across the prepared baking sheet.
Season the Fennel:
- Drizzle the olive oil over the fennel wedges. Sprinkle evenly with minced garlic, salt, pepper, thyme, and red pepper flakes, if using. Toss gently to coat all pieces, ensuring they are well-seasoned. Arrange the fennel in a single layer without overlapping.
Roast the Fennel:
- Place the tray in the oven and roast for 25 minutes, or until the edges begin to brown and the fennel is tender.
Add the Parmesan:
- Remove the tray from the oven. Sprinkle the shredded Parmesan evenly over the fennel. Return to the oven and roast for an additional 10 minutes, or until the cheese is golden and lightly crisped.
Serve:
- Transfer to a serving platter and serve hot, accompanied by lemon wedges for squeezing over the top just before serving.
Notes
This recipe is naturally gluten-free. However, for those with celiac disease or gluten sensitivity, ensure that the Parmesan cheese used is certified gluten-free, and that there is no cross-contamination with gluten-containing ingredients during preparation.