Roasted Fennel and Peppers

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1 pound mini sweet bell peppers

1 fennel bulb

1/4 cup olive oil

1/2 teaspoon salt

6 whole garlic cloves, peeled


Set oven to 400ºF

Cut fennel fronds off and use for something else (in green salad or with baked fish perhaps?). Wash the bulb. Cut the fennel bulb into 6 wedges lengthwise, so that each wedge is held together by a bit of the core.

Toss all ingredients together in a shallow baking dish. Roast 45 minutes until vegetables are very soft.

If you want, broil for a minute longer to blacken the peppers.

Serve warm or cool as a side dish. Or remove stems and seeds from peppers and dice all ingredients to toss with pasta.

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