Recipe information
Yield
serves 6 to 8
Ingredients
4 large fennel bulbs, trimmed and cut into 8 wedges each
1/4 cup extra-virgin olive oil
3 sprigs fresh thyme, leaves removed and stems discarded, plus 3 whole sprigs
Coarse salt
1/4 teaspoon freshly ground pepper
Juice of 1 lemon
Preparation
Preheat the oven to 400°F. Toss together the fennel, oil, thyme leaves and sprigs, 1/2 teaspoon salt, and the pepper in a large bowl. Spread the fennel mixture into a single layer on a rimmed baking sheet. Roast the fennel, turning occasionally, until browned, 50 to 60 minutes. Drizzle with the lemon juice; season with salt.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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