Roasted Fennel with Thyme
Use this side dish to accompany our Rolled Butterfield Leg of Lamb with Herbs and Preserved Lemons.
- Servings: 8
Photography: GENTL & HYERS
Source: Martha Stewart Living, May 2005
- 4 large fennel bulbs, trimmed and cut into 8 wedges each
- 1/4 cup extra-virgin olive oil
- 3 sprigs fresh thyme, leaves removed and stems discarded, plus 3 whole sprigs
- Coarse salt
- 1/4 teaspoon freshly ground pepper
- Juice of 1 lemon
Preheat oven to 400 degrees.Toss together fennel, oil, thyme leaves and sprigs, 1/2 teaspoon salt, and the pepper in a large bowl. Spread fennel mixture into a single layer on a rimmed baking sheet. Roast fennel, turning occasionally, until browned, 50 to 60 minutes. Drizzle with lemon juice; season with salt.