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Roasted Fennel with Thyme

  • servings: 8
Photography: GENTL & HYERS

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Ingredients

  • 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

Directions

  1. Step 1

    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.

Source
Martha Stewart Living, May 2005

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