I usually eat fennel raw in salads because it goes well with orange, grapefruit, apple, avocado. But I already had my oven on at 375F for the sweet potatoes and I thought “Why not roast fennel too?” I topped it with thyme and Parmesan, again because I already had both on hand for the other recipes this week, and it’s always good to use up what I have instead of accumulating more ingredients.
This roasted fennel is nice as an appetizer, a side dish, part of a veggie bowl, or I might blend it in a roasted veggie soup with potatoes and carrots.
- 2 fennel bulbs
- 2-3 Tablespoons olive oil/ghee
- Salt, black pepper
- 4 fresh thyme sprigs, leaves picked
- 1/4 cup grated Parmesan cheese
1. Preheat the oven to 375F.
2. Trim the fennel bulbs and keep the leafy fronds for later. Cut each bulb in half and slice into 1/3-in pieces.
3. Drizzle a baking sheet with some oil, place the fennel slices on it and top with the remaining oil. Season with salt and pepper.
4. Roast for about 30 minutes until tender.
5. Remove from the oven, sprinkle with thyme leaves and cheese, bake for another 5 minutes until Parmesan is melted and golden.
6. Top with the reserved fennel fronds. Enjoy!