optional - lemon, grated parmesan cheese, balsamic glaze, or pesto
Instructions
Preheat the oven to 400°.
Cut off the root end of the fennel, just removing about a ¼ inch from the bottom, discard. Cut off the green stems and fronds at the top, just where they meet the bulb, discard (or the fronds can be used as garnish).
Now cut each bulb in half, then cut each half in 4-5 wedges, cutting each one through the core so it helps keep them in tact.
Place on a parchment lined, rimmed baking sheet.
Drizzle with olive oil and sprinkle on the salt and pepper. Toss with clean hands, then lay them out so they are spread out.Pro Tip: if you overcrowd your baking sheet the fennel will steam instead of roast.
Roast in your 400° oven for about 35 minutes. They will just be turning golden around the edges... but when you flip them over they will be nice and caramelized on the bottom!
Serve as an amazing side dish, optionally top with fresh squeezed lemon or grated parmesan, or drizzle with balsamic glaze or fresh pesto.
Video
Notes
RECIPE TIPS:
Buy fresh fennel that looks nice and bright white with green stems/fronds.
Make sure you cut each fennel wedge through the core, which will help keep your fennel wedges in tact.
Don't over-crowd the baking sheet, you want to roast the fennel, not steam it.