New This Month

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


  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.

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