Easy Garlic Roasted Fennel
Sweet fennel roasts with garlic and lemon until caramelized and tender. A bright, simple side finished with Parmesan and parsley.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb fennel bulbs trimmed, cored, and cut into 1-inch wedges
- 2.5 tbsp olive oil
- 1.5 tbsp minced garlic
- 0.75 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 0.5 tsp finely grated lemon zest
- 0.25 tsp crushed red pepper flakes optional
- 1 tbsp fresh lemon juice
- 2 tbsp grated Parmesan cheese for serving
- 1 tbsp chopped fresh parsley for garnish
Instructions
Preparation Steps
- Heat oven to 425°F and position a rack in the center.
- Trim fennel, remove cores, and cut into 1-inch wedges.
- Toss fennel with olive oil, garlic, salt, pepper, lemon zest, and red pepper on a sheet pan.
- Spread in a single layer, placing some wedges cut side down for browning.
- Roast 20 minutes. Flip the pieces, then roast 10–15 minutes more until tender and caramelized.
- Drizzle with lemon juice, sprinkle Parmesan and parsley, and toss to coat. Serve hot.
Notes
Variation: Add 1 tbsp capers and a pinch of orange zest before serving for a briny, citrusy finish. Storage: Refrigerate leftovers up to 3 days; reheat at 400°F for 8–10 minutes to re-crisp.
This recipe is an original creation inspired by classic Easy Garlic Roasted Fennel flavors. All ingredient ratios and instructions are independently developed.