Roasted Fennel with Asiago and Thyme is a flavorful side dish featuring tender fennel bulbs roasted to perfection and topped with nutty Asiago cheese and fresh thyme. The roasting process enhances the fennel’s natural sweetness while adding a savory depth with the melted cheese and aromatic herbs. This dish is perfect for elevating any meal with its rich and satisfying flavors.
Serving Suggestions
Serve Roasted Fennel with Asiago and Thyme as a delicious side with a variety of main courses. It pairs well with roasted or grilled meats, such as Mediterranean-Style Brisket or Grilled Chicken Salpicón Salad.
For a vegetarian option, enjoy it alongside Vegetarian Spring Rolls with Sweet Chili Sauce or Orzo with Cucumber, Tomatoes, and Feta.
Pairing Ideas
This dish complements a range of main courses. It works nicely with hearty meats like Spanish Spareribs with Herb-Garlic Dipping Sauce or Pasta Carbonara.
For a lighter meal, consider pairing it with Greek Salad with Garlic Croutons or Fattoush Salad. It also makes a great side for Braised Mediterranean Chicken or Pomegranate-Orange Chicken.
Tips and Notes
- Fennel: Slice the fennel bulbs into even pieces to ensure uniform roasting. Remove the fronds and reserve some for garnish if desired.
- Cheese: Asiago cheese adds a sharp and nutty flavor. Grate it finely and sprinkle it over the fennel just before the final minutes of roasting to ensure it melts evenly.
- Roasting: Roast the fennel until it is tender and caramelized, with edges starting to brown. This usually takes about 25-30 minutes at 400°F (200°C).
- Storage: Store any leftover fennel in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve its texture.
Enjoy the rich and savory flavors of Roasted Fennel with Asiago and Thyme as a delightful addition to your meal!
Roasted Fennel with Asiago and Thyme
Equipment
- Baking sheet
- Aluminum foil or parchment paper (for easier cleanup)
- Knife
- Cutting board
- Grater (for Asiago cheese)
Ingredients
- 2 large fennel bulbs
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1/2 cup Asiago cheese freshly grated
- 1 tablespoon fresh thyme leaves plus more for garnish
- Additional thyme sprigs for garnish optional
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easier cleanup.
- Prepare the Fennel: Trim the fronds and stalks from the fennel bulbs, and cut each bulb into wedges, making sure to keep the root end intact to hold the wedges together.
- Season and Roast: Place the fennel wedges on the prepared baking sheet. Drizzle with olive oil and season with salt and freshly ground black pepper. Toss gently to ensure the fennel is well coated. Roast in the preheated oven for about 20 minutes.
- Add Cheese and Thyme: After 20 minutes, remove the baking sheet from the oven. Sprinkle the grated Asiago cheese and fresh thyme leaves over the fennel wedges. Return to the oven and continue to roast for another 20 minutes, or until the fennel is tender, caramelized, and the cheese has melted and slightly browned.
- Serve: Transfer the roasted fennel to a serving platter. Garnish with additional thyme leaves or sprigs if desired. Serve immediately.