1 large fennel bulb
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon fresh thyme leaves
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Preheat the oven to 200°C.
Trim the fennel bulb by removing the stalks and any tough outer layers. Cut the bulb in half lengthwise, then cut each half into wedges.
In a mixing bowl, combine the olive oil, lemon juice, lemon zest, fresh thyme, dried oregano, salt, and black pepper. Whisk together until well blended.
Place the fennel wedges on a baking sheet or in a shallow baking dish. Drizzle the olive oil mixture over the fennel, ensuring each piece is coated.
Use your hands or a spoon to toss the fennel wedges, making sure they are evenly coated with the seasoning.
Arrange the fennel wedges in a single layer on the baking sheet or dish.
Roast the fennel in the preheated oven for 25-30 minutes, or until tender and lightly browned. Flip the wedges halfway through the cooking time to ensure even browning.
Remove the roasted fennel from the oven and transfer to a serving platter.
Garnish with fresh fennel fronds, if desired, for an added touch of freshness and flavor.
Serve the roasted fennel as a side dish or incorporate it into other recipes, such as salads or grain bowls.
Enjoy the delicious and aromatic flavors of this Roasted Fennel with Lemon and Herbs!