Domaine de Brocfontaine

Gentle Gourmet
Institut de la cuisine et la pâtisserie végétales, au Domaine de Brocfontaine

Domaine de Brocfontaine

Roasted Fennel with Lemon and Herbs

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


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!

One Comment

  1. Sharyn B

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