Roasted Fennel and Sweet Peppers with Garlic and Lemon
- Total Time
Roasting fennel sweetens its flavor. It comes out of the oven delicious and almost caramelized.
cooking spray2 spray(s)
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
garlic clove(s)4 clove(s), medium, peeled and smashed
lemon(s)1 medium, cut into ¼-inch slices
olive oil1 Tbsp
fresh thyme2 sprig(s)
table salt½ tsp, or more to taste
black pepper¼ tsp, or more to taste
fresh thyme1 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; serve hot or at room temperature.
- Serving size: 1 cup