Get ready to elevate your cooking game with this simple yet extraordinary Italian-inspired roasted vegetable dish that turns ordinary ingredients into a spectacular side that will have everyone asking for seconds! Imagine the sweet, caramelized edges of perfectly roasted fennel and bell peppers, infused with aromatic thyme and golden olive oil - a side dish so delicious, it might just steal the spotlight from your main course.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 fennel bulbs, sliced
- 2 red bell peppers, sliced
- 3 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1 teaspoon dried thyme
Instructions
- Preheat the oven to 425°F (220°C), ensuring the rack is positioned in the middle of the oven for even roasting.
- Wash the fennel bulbs and red bell peppers thoroughly under cool running water. Trim the fennel bulbs by cutting off the stalks and removing any tough outer layers.
- Using a sharp knife, slice the fennel bulbs lengthwise into thin, even strips approximately 1/4 inch thick. Remove the seeds and membranes from the red bell peppers, then slice them into similar-sized strips.
- Place the sliced fennel and peppers in a large mixing bowl. Drizzle the olive oil over the vegetables, then sprinkle with dried thyme, salt, and freshly ground black pepper.
- Toss the vegetables gently to ensure they are evenly coated with oil and seasonings, making sure each piece is well-distributed.
- Spread the seasoned vegetables in a single layer on a large rimmed baking sheet, ensuring they are not overcrowded to allow proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring once halfway through cooking to ensure even browning.
- The vegetables are done when they are tender and have golden-brown caramelized edges. The fennel should be soft and slightly translucent.
- Remove from the oven and let rest for 5 minutes before serving. Taste and adjust seasoning if needed.
- Serve hot as a side dish, or can be used in salads, as a topping for grains, or as a accompaniment to proteins.
Tips
- Slice vegetables uniformly to ensure even roasting and consistent caramelization
- Use a rimmed baking sheet to prevent oil from dripping and to catch all the delicious vegetable juices
- Don't overcrowd the pan - give vegetables space to roast, not steam
- For extra flavor, consider adding a sprinkle of fresh herbs like parsley or basil just before serving
- If you prefer a bit more char, switch your oven to broil for the last 2-3 minutes of cooking
- Experiment with different herb combinations like rosemary or oregano to customize the flavor profile
- Let the vegetables rest for a few minutes after roasting to allow flavors to settle and develop
Nutrition Facts
Calories: 80kcal
Carbohydrates: 8g
Protein: 1g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
