Roasted fennel and sweet peppers with garlic and lemon
Uncooked fennel bulb(s)
3 medium, trimmed, each halved vertically & cut in 8 wedges
Sweet red pepper(s)
2 medium, cut into 1-inch strips
4 medium clove(s), peeled and smashed
1 medium, cut into ¼-inch slices
½ tsp, or more to taste
¼ tsp, or more to taste
1 tsp, minced
- Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray; set aside.
- 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.
- Serving size: 1 cup