Skip to main content
Epicurious
Cookbooks

Roasted Fennel with Thyme

Recipe information

  • Yield

    serves 6 to 8

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

Preparation

  1. Preheat the oven to 400°F. Toss together the fennel, oil, thyme leaves and sprigs, 1/2 teaspoon salt, and the pepper in a large bowl. Spread the fennel mixture into a single layer on a rimmed baking sheet. Roast the fennel, turning occasionally, until browned, 50 to 60 minutes. Drizzle with the lemon juice; season with salt.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsFennelRoot VegetableVegetableThymeHerbs & SpicesSideDinnerVeganVegetarianNut FreeDairy FreeGluten FreeKetoEasy5 Ingredients or FewerRoastCookbooks
Read More
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.