I have been on a total fennel kick lately. Mostly cooked (roasted, pan-caramelized, etc…), but a fennel kick just the same. Even if you think you don’t like fennel, you will like this fennel. It’s so mellow when it’s been roasted and the maple syrup lends just a little bit of sweetness and richness.
This is also the simplest holiday (or just regular meal) side you will ever make. Slice, sprinkle, brush, flip, repeat, roast. About 40 minutes later, there’s a delicious, maple-y, roasted vegetable side.
Or you could also just make this because December 17th is National Maple Syrup Day! Hooray!
Maple-Roasted Fennel
Adapted from a recipe by Whole Foods Market; serves 3-4
4 fennel bulbs, trimmed and thinly sliced through the root so that slices hold together
3 tbsp maple syrup
Salt and pepper
Preheat oven to 400 degrees F. Line 2 large baking sheets with parchment paper. Arrange fennel slices on baking sheets in a single layer.
Combine maple syrup and 1 tablespoon water in a small bowl then lightly brush each fennel slice with this mixture and season with salt and pepper.
Flip each slice and repeat brushing and seasoning on other side. Bake for 15-20 minutes, or until fennel is lightly browned.
Remove from oven and flip all slices. Rotate trays and bake 15-20 minutes longer, or until fennel is tender.
If more browning is desired, return to the oven and turn on the broiler for 1-3 minutes. Remove and serve immediately.