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Roasted Fennel


2 fennel bulbs, remove stalks, bulbs cut lengthwise into 1- inch thick wedges

2 tsp of olive oil

½ tsp dried basil

½ tsp dried thyme

¼ tsp cinnamon

½ tsp lemon zest

1 tsp fresh fennel fronds

1 tbsp fresh lemon juice


Preheat oven to 400°

In a bowl toss fennel wedges with oil, basil, thyme, cinnamon, fennel fronds and lemon zest, coating fennel well.

Line a roasting pan with a silicone slip mat, or parchment paper. Place fennel wedges on the pan and roast for 40 minutes or until the fennel is cooked tender through and fennel edges begin to caramelize. Serve Hot.

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