Looking for a cozy, vegetable-forward side dish that’s both elegant and easy to make? This roasted fennel with garlic and thyme is a simple favorite—perfect for weeknight dinners, holiday spreads, or anytime you want something warm and flavorful from the oven.
Fennel has a delicate anise flavor that mellows and sweetens as it roasts, becoming golden and caramelized at the edges. Paired with garlic, thyme, and a touch of olive oil, it’s a fragrant and savory dish that’s hard to resist. Add a sprinkle of parmesan during the final minutes of roasting for a crispy, cheesy finish—or leave it off for a dairy-free, paleo, or vegan version that’s just as delicious.
You’ll need:
- 2 large fennel bulbs
- 3 tbsp olive oil
- 2 cloves garlic, minced
- ¾ tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- ¼ cup grated Parmesan cheese (optional)
To make:
Preheat your oven to 400°F (205°C).
Trim and slice the fennel. Cut off the stalks and slice each bulb in half lengthwise. Then, cut each half into ½-inch thick slices.
Arrange on a baking sheet. Line your sheet with parchment paper and spread the fennel slices out evenly, making sure there is no overlapping, so everything roasts properly.
In a small bowl, mix the olive oil and minced garlic. Brush the mixture generously over the fennel slices, then sprinkle with salt, pepper, and thyme.
Bake for 25 minutes. If you’re using Parmesan, sprinkle it over the fennel at this point, then return the dish to the oven for another 10 minutes.
After 35 minutes total, your fennel should be tender and caramelized. If it’s not quite there, give it another 5–8 minutes. Serve warm.
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