Garlic Fennel Wedges
This roasted fennel recipe creates a delightful blend of flavors and textures, with tender fennel wedges infused with garlic, olive oil, and fragrant marjoram. The dish offers a beautiful balance of savory notes with a hint of sweetness, making it a perfect side dish for any meal. Enjoy the aromatic aroma that fills your kitchen as this dish roasts in the oven, culminating in a dish that is not only visually appealing but also bursting with delicious flavors.
— Constant Cookbook
Ingredients
- 1 or 2 fennel bulbs, about 1 lb.
- 4 large garlic cloves, sliced
- 3 Tbs. extra-virgin olive oil
- 2 Tbs. reduced-sodium chicken broth or white wine
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. chopped fresh marjoram, plus sprigs for garnish
Instructions
- Preheat an oven to 375°F.
- Trim off the stems from the fennel bulb and reserve a few fronds for garnish. Trim away any bruised or tough outer layers. Cut the fennel bulb lengthwise into wedges 1 inch wide, then cut out the hard core portions. Combine the fennel and garlic on a rimmed baking sheet. Drizzle with the olive oil and broth, and season generously with salt and pepper. Toss to coat evenly. Spread the fennel wedges out in a single layer.
- Roast the fennel, stirring 1 or 2 times, for 20 minutes. Remove the pan from the oven and sprinkle the fennel evenly with the chopped marjoram. Continue to roast until the fennel and garlic are tender when pressed with a fork and browned at the edges, 25 to 30 minutes more.
- Remove the pan from the oven and transfer the fennel to a warmed serving bowl. Garnish with marjoram sprigs and fennel fronds and serve immediately. Serves 4.
- Adapted from Williams-Sonoma, <i>Essentials of Roasting,</i> by Rick Rodgers, Melanie Barnard &amp; Bob &amp; Colleen Simmons (Oxmoor House, 2004).
Yield
Serves 4.
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