Lemon-Herb Roasted Fennel
Golden, caramelized fennel wedges infused with fresh herbs and zesty lemon. Simple, fragrant, and irresistibly tasty. A light drizzle of balsamic and a sprinkle of Parmesan take this roasted side to the next level. Perfect for brightening up weeknight dinners or impressing at the table.
Ingredients
3 fennel bulbs
4 tbsp extra-virgin olive oil
2 tbsp chopped fresh herbs (like oregano, thyme, parsley — use fennel fronds if you have them)
Zest of 1 lemon
Salt and pepper to taste
1/3–1/2 cup grated Parmesan (optional)
A few drops of balsamic vinegar (optional)
Directions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim tops and roots of fennel, then cut each bulb into 8 wedges.
In a bowl, toss the fennel with olive oil, herbs, lemon zest, salt, and pepper.
Spread on the baking sheet in one layer and roast for 15 minutes.
Sprinkle with Parmesan if using, then roast another 10–15 minutes until golden and caramelized.
Transfer to a serving plate and drizzle with a few drops of balsamic vinegar if desired.