Roasted Tempeh with Fennel

Instructions

1. 1

   Preheat oven to 425°F. Pat tempeh slices dry with paper towels to remove excess moisture, which helps them crisp better during roasting.

   Tip: Pressing tempeh helps it absorb flavors and achieve a crispier exterior

2. 2

   On a large baking sheet, arrange tempeh slices and fennel wedges in a single layer. Toast 1 teaspoon of fennel seeds in a dry skillet for 30 seconds until fragrant, then sprinkle over the vegetables along with minced garlic.

   Tip: Toasting whole spices releases their essential oils and deepens their flavor

3. 3

   Drizzle everything with olive oil and season generously with sea salt and black pepper. Toss gently to coat evenly, then spread out in a single layer again.

   Tip: Don't overcrowd the pan to ensure proper browning and caramelization

4. 4

   Roast for 25-30 minutes, stirring halfway through, until tempeh is golden brown and fennel is tender and caramelized at the edges.

   Tip: The tempeh should develop a light crust while fennel becomes sweet and soft

5. 5

   While vegetables roast, whisk together lemon juice, remaining 1 teaspoon fennel seeds, vegetable broth, and maple syrup in a small bowl.

   Tip: Prepare this dressing while roasting to have it ready when the vegetables finish

6. 6

   Remove from oven and transfer roasted tempeh and fennel to a serving platter. Pour the lemon-fennel dressing over the top and garnish with fresh thyme sprigs and chopped parsley.

   Tip: Add fresh herbs at the end to preserve their bright color and fresh flavor