Roasted Fennel

My husband comes from a large Italian family and has fond memories of the holidays with everyone gathered around the table for dinner. This dish reminds him of the dish his grandmother would make every Christmas.

  • 1 fennel bulb – sliced
  • 1 tablespoon fresh thyme
  • ½ teaspoon garlic powder
  • 1 teaspoon dill weed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Preheat oven to 400 degrees.

To prepare the fennel - remove/cut the stalks and fronds from the fennel bulb. Set the bulb on its flat bottom, top side up, and cut in half. Cut each fennel half lengthwise to make quarters and then cut each quarter lengthwise into thin wedges. In a bowl, toss with oil and seasonings. Place on a lined baking sheet – spreading fennel evenly.

Roast for 1 hour – turning fennel over once, half-way through the roasting.


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