Cozy Roasted Fennel Apple (Printable Version)

Tender fennel and sweet apples roasted with thyme and honey for a warm, comforting side dish.

# Ingredient List:

01 - 2 large fennel bulbs, trimmed and sliced

02 - 2 medium apples (Honeycrisp or Gala), cored and sliced

03 - 1 small red onion, peeled and sliced

04 - 2 tablespoons olive oil

05 - 1 tablespoon honey (or maple syrup for vegan option)

06 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

07 - 1/2 teaspoon sea salt

08 - 1/4 teaspoon freshly ground black pepper

09 - 2 tablespoons chopped fresh parsley

10 - 2 tablespoons toasted walnuts or pecans

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

02 - In a large mixing bowl, combine sliced fennel, apples, and red onion.

03 - Drizzle olive oil and honey over the mixture. Sprinkle thyme, sea salt, and black pepper. Toss until evenly coated.

04 - Spread the mixture in a single layer on the prepared baking sheet.

05 - Roast for 30 to 35 minutes, stirring halfway through, until fennel is tender and apples are caramelized and golden.

06 - Transfer to a serving platter, garnish with parsley and toasted nuts if desired. Serve warm.

01 -

The fennel loses its sharp edge entirely and becomes almost buttery and caramelized, converting even the skeptics.
It's ready in under an hour but tastes like you spent all afternoon fussing over it.
The honey-glazed apples and onions create natural sweetness without any need for extra sugar.

02 -

Don't chop your fennel too small or it'll disappear into nothing—quarter-inch slices are the sweet spot.
Stir halfway through cooking, not out of obligation but because it genuinely makes the difference between evenly caramelized and unevenly cooked.

03 -

Use a sharp knife when slicing fennel—it's fibrous and a dull blade will crush rather than cut, affecting texture.
If your oven runs hot, keep an eye on things starting at the 25-minute mark so nothing chars before the fennel is tender.