Photo of Roasted Fennel and Sweet Peppers with Garlic and Lemon by WW

Roasted Fennel and Sweet Peppers with Garlic and Lemon

Points® value
Total Time
55 min
20 min
35 min
Roasting fennel sweetens its flavour. It comes out of the oven delicious and almost caramelized. The fennel is roasted with sweet red peppers, lots of garlic, lemon slices, olive oil, fresh thyme sprigs, salt, and pepper for a hearty, satisfying combination of taste and texture. Be sure to use the biggest baking sheet you have for this recipe, as the pan will be quite crowded. Let everything roast in the oven for about half an hour so the veggies can soften and flavours have a chance to meld. Sprinkle with some chopped thyme, and then serve either hot or room temperature for added convenience.


Cooking spray

2 spray(s)

Uncooked fennel bulb

3 medium, trimmed, each halved vertically & cut in 8 wedges

Red bell pepper

2 medium, cut into 1-inch strips


4 clove(s), large, peeled and smashed


1 medium, cut into ¼-inch slices

Olive oil

1 tbsp(s)

Fresh thyme

2 sprig(s)

Table salt

½ tsp(s), or more to taste

Black pepper

½ tsp(s), or more to taste

Fresh thyme

1 tsp(s), minced


  1. Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray; set aside.
  2. Put all ingredients, except minced thyme, in a large bowl; toss to combine. Spread on prepared baking sheet in a single layer (it will be crowded); roast, stirring once, 30-35 minutes. Sprinkle with minced thyme and toss.
  3. Serving size: 1 cup