Roasted fennel and sweet peppers with garlic and lemon
1
Points®
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
Instructions
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.