Lemon-Garlic Roasted Fennel
Finally, a fennel recipe that’s not too licorice-y, not mushy, and perfectly balanced with bold accompanying flavors.
Lemon-Garlic Roasted Fennel
2015-12-14 12:16:16
Serves 4
Until recently, I never truly LOVED fennel. It was interesting in salads, a sort of wimpy mushy too-licorice-y additive to braised stuff... and then I made THIS.
Here, the fennel takes on the really great accompanying flavors of the lemon and garlic. The roasting is short enough to preserve a bit of the crunch but renders the tough parts nice and tender. It's a wonderful accompaniment to fish, dark crusty breads, or salads with citrus, avocado, or beets.
Prep Time
10 min
Cook Time
30 min
Ingredients
- 2 heads fennel, green fronds removed (see notes)
- 1/2 lemon, juiced and zested
- 1 Tbsp olive oil
- 1/2 tsp coarse sea salt
- 1/2 tsp dried dill weed
- 2 cloves garlic, pressed/mashed/minced
Instructions
- Chop each fennel bulb into quarters and remove the tough center core. Slice each wedge into 1/2" slices. Save some of the wispy fronds and finely mince, adding as much as a tablespoon of them to the slices.
- Toss with all remaining ingredients in a big bowl.
- Place on rimmed baking sheet in a 425 oven for 20-30 minutes, until very tender and edges beginning to brown. Serve immediately.
Notes
- Fennel greens are great as soup additions in place of celery; wispy ends are delicious in fresh salads.
Adapted from The Kitchn (check out their lemon garlic fennel chicken!)
Adapted from The Kitchn (check out their lemon garlic fennel chicken!)
SERENSIFY https://www.serensify.com/