30 min prep time
Fennel is our absolute favorite vegetable. It’s so versatile and has a truly unique flavor that complements, without dominating, so many other ingredients. When roasted or braised, it’s rich enough to stand up well to a wide variety of proteins. Turmeric lends this dish an earthiness, but more importantly, a vivid golden color that visually complements meat dishes. This braise makes an excellent side for everything.
1/2 tsp. Kosher salt
1/4 tsp. ground turmeric
1/8 tsp. black pepper
2 tbsp. extra-virgin olive oil
2 fennel bulbs, stalks trimmed, bulbs cut in half lengthwise and each half cut into 4 or 5 wedges, leaving the core intact
1. Preheat the oven to 400°F.
2. In a medium bowl, whisk together the salt, turmeric, pepper, and oil. Add the fennel and toss well to fully coat with the dressing.
3. Transfer the fennel and the dressing to a rimmed baking sheet. Cover with foil and bake for 15 minutes, until the fennel is mostly tender.
4. Remove the foil and continue cooking until any liquid evaporates and the fennel begins to brown in spots, about 10 minutes.