How to Roast Fennel
Gather the ingredients., Preheat the oven to 450°F (225°C) and wash the fennel bulbs.After preheating, rinse the 4 fennel bulbs well with water to remove any soil or debris., Cut the bulbs into small wedges and put in a baking dish.Cut the fennel...
Step-by-Step Guide
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Step 1: Gather the ingredients.
This recipe is easy to make and only takes about 35 minutes to prepare and cook.
It is a low-carb dish that will serve approximately 4 people.
The ingredients you will need are: 1 squeezed lemon 4 heads of fennel 3 tablespoons olive oil 6 oz. (150 g) sugar snap peas 2 tablespoons roasted sunflower or pumpkin seeds Sea salt (to taste) Black or white pepper, freshly ground (to taste) -
Step 2: Preheat the oven to 450°F (225°C) and wash the fennel bulbs.After preheating
Then trim the green shoots off the tops of the fennel, so that only the bulbs remain.
Discard the shoots and trimmings. , Put them in a baking dish.
You can use a pastry brush to apply olive oil onto the wedges or you can simply drizzle the 3 tablespoons of olive oil over them.
Sprinkle the sea salt and freshly ground pepper over the oiled fennel wedges. , You can save the juice and use it for something else or toss it – you won’t need it for this recipe.
After you’ve squeezed the juice from both halves, cut the lemon into small, thin wedges.
Place the lemon wedges around the fennel in the baking dish.
These should be discarded afterward — they are for flavoring the fennel, not for eating. , Roast the dish for approximately 20-30 minutes.
Keep an eye on its progress – it’s ready to be taken out when the fennel has lightly browned and become tender., Use a dry frying pan to roast the pumpkin seeds over medium heat for several minutes.
You want them to be roasted a nice brown color, but not burned.
To prep the raw sugar snap peas, first trim off both ends.
Then thinly slice the peas on the diagonal.
You can also roughly chop the peas, as long as you end up with thin slivers. , Once your fennel bulbs are roasted a nice brown color, carefully take the baking dish out of the oven.
Place the roasted wedges on a large serving plate.
Mix the sugar snaps and pumpkin seeds up with the roasted fennel on the plate.
Serve immediately.You can sprinkle a little more sea salt and freshly ground pepper over the completed dish before serving, if you like.
This works well as a side dish to chicken or seafood. -
Step 3: rinse the 4 fennel bulbs well with water to remove any soil or debris.
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Step 4: Cut the bulbs into small wedges and put in a baking dish.Cut the fennel into quarters
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Step 5: which is a good size wedge for this dish.
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Step 6: Squeeze the juice from the lemon.Cut the lemon in half and squeeze the juice from each half out into a bowl.
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Step 7: Roast the fennel wedges in the oven for 20-30 minutes.Carefully place the baking dish
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Step 8: uncovered
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Step 9: into your oven.
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Step 10: Thinly slice the sugar snaps and roast the pumpkin seeds.While the fennel is roasting in the oven
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Step 11: prepare the pumpkin seeds and sugar snaps.
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Step 12: Remove the fennel from the oven.
Detailed Guide
This recipe is easy to make and only takes about 35 minutes to prepare and cook.
It is a low-carb dish that will serve approximately 4 people.
The ingredients you will need are: 1 squeezed lemon 4 heads of fennel 3 tablespoons olive oil 6 oz. (150 g) sugar snap peas 2 tablespoons roasted sunflower or pumpkin seeds Sea salt (to taste) Black or white pepper, freshly ground (to taste)
Then trim the green shoots off the tops of the fennel, so that only the bulbs remain.
Discard the shoots and trimmings. , Put them in a baking dish.
You can use a pastry brush to apply olive oil onto the wedges or you can simply drizzle the 3 tablespoons of olive oil over them.
Sprinkle the sea salt and freshly ground pepper over the oiled fennel wedges. , You can save the juice and use it for something else or toss it – you won’t need it for this recipe.
After you’ve squeezed the juice from both halves, cut the lemon into small, thin wedges.
Place the lemon wedges around the fennel in the baking dish.
These should be discarded afterward — they are for flavoring the fennel, not for eating. , Roast the dish for approximately 20-30 minutes.
Keep an eye on its progress – it’s ready to be taken out when the fennel has lightly browned and become tender., Use a dry frying pan to roast the pumpkin seeds over medium heat for several minutes.
You want them to be roasted a nice brown color, but not burned.
To prep the raw sugar snap peas, first trim off both ends.
Then thinly slice the peas on the diagonal.
You can also roughly chop the peas, as long as you end up with thin slivers. , Once your fennel bulbs are roasted a nice brown color, carefully take the baking dish out of the oven.
Place the roasted wedges on a large serving plate.
Mix the sugar snaps and pumpkin seeds up with the roasted fennel on the plate.
Serve immediately.You can sprinkle a little more sea salt and freshly ground pepper over the completed dish before serving, if you like.
This works well as a side dish to chicken or seafood.
About the Author
Mary Thomas
Mary Thomas specializes in educational content and has been creating helpful content for over 1 years. Mary is committed to helping readers learn new skills and improve their lives.
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