Time: 55 min.
Complexity: easily
Servings: 4

Fennel is often underrated and used as a side dish to other vegetables, but in this recipe, it takes center stage, creating a simple yet impressive Italian-style side dish. The fennel root, sliced ​​into wedges, is roasted in the oven, making it more tender and its distinctive licorice flavor much milder. Even if you don't like fennel, try roasting it, and you'll change your mind. You'll be pleasantly surprised!

Ingredients:

• 2 large fennel roots (about 0.9 kg with 5 cm long sprigs)
• 4 sprigs of thyme
• 2 cloves garlic, thinly sliced ​​(about 1 tablespoon)
• 1/4 cup extra-virgin olive oil
• 1/4 tsp crushed red pepper flakes
• 1 small lemon, cut into wedges, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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fennel bulb, red pepper flakes, thyme, lemon

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Preparation:

Step 1
• Position a rack in the middle of the oven and preheat the oven to 245°C.
Step 2
• Remove 2 tablespoons of the tender green stems from the tops of the fennel bulbs and set aside. Trim the tops of each fennel root, then slice the bulbs in half lengthwise. Using the tip of a knife, trim most of the core off the bottom, leaving just enough to hold the bulb together. Slice each half through the core into half-moons about 0.5 cm thick.
Step 3
• Combine the fennel root, thyme, garlic, olive oil, red pepper flakes, and 3/4 teaspoon salt in a large bowl and toss to coat evenly. Transfer to a rimmed baking sheet.
Step 4
• Roast in the oven until the fennel is very tender and lightly browned in spots, 30-35 minutes. Transfer to a serving platter, sprinkle with fennel fronds, and serve with lemon wedges.

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