Roasted Fennel

5.0
(1)

Roasted fennel is naturally sweet with a lovely buttery, caramelized flavor. The fennel slices are seasoned with olive oil, balsamic, garlic, and thyme before roasting and garnished with fresh fennel fronds for even more flavor.

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 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

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  2. Trim stalks off the fennel, setting green fronds to the side to later use for garnish, if desired. Trim 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.

  3. Whisk olive oil, vinegar, garlic, thyme, salt, and pepper together in a small bowl; brush mixture over fennel slices.

  4. Roast in the preheated oven until fennel is soft and caramelized, 25 to 30 minutes, turning slices over halfway through. Transfer to a serving platter and garnish with green fronds, if desired.

Serve with roasted pork tenderloin, grilled lamb, or a fatty fish such as salmon.

Nutrition Facts (per serving)

137 Calories
10g Fat
11g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 137
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 7%
Sodium 501mg 22%
Total Carbohydrate 11g 4%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 2g 3%
Vitamin C 15mg 16%
Calcium 72mg 6%
Iron 2mg 8%
Potassium 506mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.