Roasted Fennel Recipe

Roasted Fennel Recipe

Prep time5 minutes

Cook time50 minutes to 55 minutes

Serves4 to 6

Ingredients

• 2 large fennel bulbs (about 2 pounds)

• 2 tablespoons olive oil

• 1 1/2 teaspoons kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon ground fennel or ground anise (optional)

• 1/8 teaspoon red pepper flakes (optional)

• 1 medium lemon

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 400ºF.

2. Trim the stalks, fronds, and any browned edges from 2 large fennel bulbs. Reserve some fronds for garnish. Halve each fennel lengthwise through the root, then cut each half into 4 wedges.

3. Transfer to a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground fennel or anise if desired, and 1/8 teaspoon red pepper flakes if desired. Finely grate the zest of 1 medium lemon over the fennel. Toss with your hands until well-combined, then arrange the wedges cut-side down in a single layer.

4. Cover the baking sheet tightly with aluminum foil. Bake until the wedges are knife-tender, about 25 minutes. Uncover and toss the fennel. Return the baking sheet to the oven and bake uncovered until deep golden-brown in spots and the edges are caramelized, 25 to 30 minutes more. Meanwhile, cut the zested lemon in half.

5. Juice one lemon half over the fennel (reserve the remaining half for another use) and toss to combine. Transfer to a serving platter and top with the reserved fennel fronds.

What Should I Serve with Roasted Fennel?

I often eat this fennel straight from the baking sheet, but if I manage to resist, here’s how I like to serve it.

• Alongside risotto, or chopped and stirred right in.

• Chopped up and added to pasta dishes.

• Layered onto a roasted winter veggie sandwiches.

• Paired with goat cheese and a citrus vinaigrette, like they do at Jean-Georges.

• Topped with Parmesan.