Roasted fennel and sweet peppers with garlic and lemon
1
Points® value
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
8
Difficulty
Easy
Roasting fennel sweetens its flavor. 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 flavors have a chance to meld. Sprinkle with some chopped thyme, and then serve either hot or room temperature for added convenience.
Ingredients
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
Garlic
4 clove(s), peeled and smashed
Lemon
1 item(s), large, cut into ¼-inch slices
Olive oil
1 Tbsp
Fresh thyme
2 sprig(s)
Table salt
½ tsp, or more to taste
Black pepper
¼ tsp, or more to taste
Fresh thyme
1 tsp, minced
