Roasted Fennel Wedges
Elevate your side dish game with these irresistibly caramelized Roasted Fennel Wedges, a perfect harmony of sweet and savory flavors. This recipe transforms humble fennel bulbs into a golden, fork-tender delight by roasting them with olive oil, garlic, and fresh thyme. A sprinkle of Parmesan cheese and a hint of lemon zest add optional layers of richness and brightness, amplifying the flavors of this easy yet sophisticated dish. Ready in just 45 minutes, these wedges are an ideal companion to roasted meats, flaky fish, or pasta dishes. Whether you're hosting a dinner party or spicing up a weeknight meal, this gluten-free and vegetarian-friendly recipe is a surefire crowd-pleaser.
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Recipe Information
Ingredients
- 3 large Fennel bulbs
- 3 tablespoons Olive oil
- 3 large Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 teaspoons Fresh thyme leaves
- 0.25 cup Parmesan cheese (optional)
- 1 teaspoon Lemon zest (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Remove the fronds and stalks from the fennel bulbs, reserving the fronds for garnish if desired. Trim the root end slightly, but leave enough to keep the wedges intact.
Slice each fennel bulb in half lengthwise, then cut each half into 3-4 wedges to create evenly sized pieces.
In a large mixing bowl, combine the fennel wedges, olive oil, minced garlic (or garlic pressed through a garlic press), salt, pepper, and thyme. Toss until the fennel is evenly coated.
Spread the fennel wedges in a single layer on the prepared baking sheet, ensuring none of the pieces overlap to allow for even browning.
Roast the fennel in the preheated oven for 30-35 minutes, flipping the wedges halfway through. The fennel is ready when the edges are golden brown and the wedges are tender when pierced with a fork.
If using Parmesan cheese, sprinkle it over the fennel during the last 5 minutes of roasting to allow it to melt and slightly brown.
Remove the fennel from the oven and transfer to a serving platter. If desired, top with a sprinkle of lemon zest and reserved fennel fronds for a fresh finish.
Serve warm as a side dish to complement roasted meats, fish, or pasta.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 2566 mg | 112% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 38.6 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 811 mg | 62% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3844 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
