Side
Roasted Fennel & Onion Medley
By Luisa Szakacs
Simple Prep
Protocol Approved
Ingredients 7
- 2 large fennel bulbs
- 1 large yellow onion
- 2-3 Tbsp extra virgin olive oil
- 1 tsp dried thyme (or 1 Tbsp fresh thyme)
- 1/2 tsp sea salt (or to taste)
- 1/4 tsp freshly ground black pepper
- Optional: pinch of red pepper flakes or fennel seed
Method
1
Preheat oven to 400F.
2
Prepare vegetables: Trim fennel stalks and fronds. Cut fennel bulbs in half, remove the core, then slice into wedges or thick strips. Peel onion and slice into thick wedges.
3
Season: Place fennel and onion in a large bowl. Drizzle with olive oil and sprinkle with thyme, sea salt, and black pepper. Toss well to coat evenly.
4
Roast: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 30-40 minutes, flipping once halfway through, until tender and lightly caramelized.
5
Finish and serve: Taste and adjust seasoning if needed. Garnish with chopped fennel fronds or a squeeze of lemon if desired.
