Very easy to prepare and surprisingly delicious, these roasted fennel disappeared in a matter of minutes as soon as I set the tray on the table. I love fennel. Just like potatoes, I like them in all ways: raw, pan-cooked, or baked. This recipe has only further confirmed my idea of these vegetables. With few, very few ingredients, I served a tantalizing and very tasty side dish. I can only recommend you try them!
Other fennel recipes that might interest you:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Roasted Fennel
- 2 fennel
- paprika (sweet or smoked)
- garlic powder
- 2 tbsp extra virgin olive oil
- 1 bunch parsley
- salt
- black pepper
Tools
- 1 Baking tray
- Parchment paper
- 1 Small bowl
- 1 Brush
Preparation of Roasted Fennel
Remove the stems and part of the base from the fennels. Wash them, pat them dry with kitchen paper, and cut them first in half lengthwise, then into slices, trying to keep them whole.
Place them gradually inside a baking tray lined with parchment paper.
Pour the oil into a small bowl, add a couple of pinches of salt, a generous grind of black pepper, a pinch of garlic powder, and paprika to taste depending on your personal taste (you can choose sweet or smoked based on your preferences). Mix everything well until you get a homogeneous sauce.
Then brush the fennel slices well and let them marinate for about half an hour.
Finally, bake in a preheated static oven at 392°F (200°C) for 30/35 minutes. Once cooked, the roasted fennel should be tender and golden. Remove from the oven, sprinkle with chopped parsley, and serve hot. Enjoy! Paola
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