Ingredients :

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

Instructions:

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!