Roasted Fennel with Dill and Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Keep some of the fennel bulbs' cores intact to prevent the wedges from falling apart. Ingredients:
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 |
Directions:
1. Preheat oven to 375°.
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.
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.
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