Description
This playful twist on roast fennel is cooked with a crunchy, golden panko on top of caramelized fennel, making it the perfect match for any main course! Crispy Panko Roast Fennel is a fun way to dress up a classic vegetable and is packed with texture and flavor!
Ingredients
Scale
- 2 fennel bulbs, trimmed and quartered (lengthwise)
- 2–3 tablespoons olive oil
- 3/4 teaspoon salt
- ¼ teaspoon pepper
For the panko topping:
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon dried thyme
- 1 lemon, zested
- ½ cup panko breadcrumbs
Instructions
- Preheat the oven to 425 degrees. Place the fennel in a greased baking dish or on a parchment-lined baking sheet. Brush fennel evenly with olive oil on all sides and sprinkle with salt and pepper. Roast the fennel for 20 minutes while you make the panko topping.
- In a bowl, mix together the mustard, honey, olive oil, salt, thyme and lemon zest. Add the panko and stir until well combined. Remove fennel from the oven and sprinkle panko mixture over the fennel. Put back in the oven for another 20-25 minutes until panko is browned and fennel is cooked through.