Roasted Fennel w Olives, Chile & Lemon Zest
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 heads fennel, cut into ⅛ths
  • 3 cloves garlic, roughly chopped
  • Fresh thyme
  • Olive oil, as needed
  • ¼ cup pitted kalamata olives cut in half
  • 1 lemon for zesting
  • pinch red pepper flakes
  1. Preheat oven to 375˚
  2. Line a baking sheet with aluminum foil. With your hand, rub about 1 tablespoon of oil on the foil and arrange the wedges of fennel on the tray. Drizzle more olive oil over fennel and season well with kosher salt. Scatter the chopped garlic and branches of thyme over the fennel and place in the oven to roast until tender, 25-30 minutes.
  3. To serve, transfer the roasted fennel to bowl and toss with the olives, finely grated zest of half a lemon and red pepper.
Recipe by The Couple's Kitchen at