Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Fennel with Thyme 4.3 (3) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: GENTL & HYERS Servings: 8 Use this side dish to accompany our Rolled Butterfield Leg of Lamb with Herbs and Preserved Lemons. Ingredients 4 large fennel bulbs, trimmed and cut into 8 wedges each ¼ cup extra-virgin olive oil 3 sprigs fresh thyme, leaves removed and stems discarded, plus 3 whole sprigs Coarse salt ¼ teaspoon freshly ground pepper Juice of 1 lemon Directions 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. Print