4 servings (serving size: 4 wedges)

Keep some of the fennel bulbs' cores intact to prevent the wedges from falling apart.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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.

Step 3

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.

Ratings & Reviews

MIJenn's Review

July 12, 2010
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.