Keep some of the fennel bulbs' cores intact to prevent the wedges from falling apart.
2 large fennel bulbs (about 2 pounds)
1 1/2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon chopped fresh dill, divided
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
How to Make It
Preheat oven to 375°.
Cut each bulb in half lengthwise. Remove most of core using a sharp knife. Cut each bulb half lengthwise into quarters. Combine fennel, 1 tablespoon oil, 1/4 teaspoon salt, 1/4 teaspoon dill, and pepper in a small roasting pan; toss well to coat. Cover and bake at 375° for 20 minutes or until almost tender.
Uncover fennel; bake an additional 20 minutes or until lightly browned and tender, turning occasionally. Place fennel in a large bowl. Add remaining 1 1/2 teaspoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon dill, and juice; toss gently to combine.
This was a great fennel recipe for fennel lovers like my husband and me. Don't skimp on the cooking time - golden, tender fennel bursts with flavor! I served this as a side with CL's Potato, Chicken, and Fresh Pea Salad. I also used a lot more dill at the end, just for an extra tang.
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