Roasted Fennel – So Easy to Make!

Roasted fennel is one of those veggies we love for its tender-crisp texture and unique flavor!

It’s easy to prepare and goes well with meats like pork chops or roasts.

top view of Roasted Fennel with lemon slices

Fennel is one of those vegetables that’s hard to know what to do with, yet it’s often seen on restaurant menus.

It has a mild anise (or black licorice flavor) and it is crisp and flavorful. It can be roasted, eaten on pizza, or even served raw in cold salads or slaws.

Fennel Flavor

Fennel is a root vegetable that is part of the carrot family. This bulb is firm and crunchy and roasting it brings out its unique anise flavor.

Fennel seeds also give pork sausage recipes and meat sauces for a flavor that can’t be found anywhere else!

ingredients to make Roasted Fennel

How to Cut a Fennel Bulb

The top of the fennel, called the fronds, are feathery and look like fresh dill. While these aren’t roasted, save them to add to salads. The long thin stalks can be added to salads or even stir-fries.

cut up fennel before making Roasted Fennel

  • Cut the long thin stalks or tops off of the fennel.
  • Cut the bulb from top to bottom.  Remove and discard any discolored layers.
  • Cut each half into wedges (for this recipe) or thin slices (for salads etc).

pouring oil on top of fennel beore making Roasted Fennel

How to Roast Fennel

Roasted fennel is super easy to prepare, but looks so elegant on the platter!

  1. Rinse and prepare the fennel according to recipe.
  2. Cut bulb into wedges and toss with olive oil, salt, and pepper.
  3. Place seasoned wedges on a parchment-lined sheet pan. Roast until pieces are tender and browned, about 30 to 35 minutes.
  4. Garnish with lemon juice before serving.

Roasted Fennel on a baking sheet

Tips

  • Choose fennel bulbs that are heavy, with bright green stalks and fronds, and clean, white bulbs.
  • If you keep a jar of leftover bacon grease in your fridge, it brings a whole new flavor to preparing fennel alone or with other vegetables.
  • Freeze leftover fennel stalks for future broth and then freeze the fronds in small zip lock bags to add to future potato salads, marinara, and soup.
  • Because fennel root is so hardy, it even freezes well! Put it in a zippered bag, date it, and fennel should last about 2 months in the freezer.

More Roasted Veggies

Did you love this Roasted Fennel recipe? Be sure to leave a rating and a comment below! 

top view of Roasted Fennel with lemon slices

Roasted Fennel

Roasted Fennel is so easy to make, and pairs perfectly with chicken, pork, or salmon!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 62
Author Holly Nilsson

Ingredients

  • 3 bulbs fennel
  • 2 tablespoons olive oil
  • kosher salt & black pepper to taste
  • lemon wedges for serving, optional

Instructions

  • Preheat oven to 400°F.
  • Cut the tops off of the fennel bulbs if they’re present *see note.
  • Rinse bulbs, remove any damaged or thick outer layers.
  • Cut fennel bulb into ½" wedges. Toss with olive oil and season with salt & pepper.
  • Place fennel on a parchment-lined pan and roast 30-35 minutes or until tender-crisp.
  • Remove from the oven and squeeze lemon overtop if desired.
  • Serve warm.

Notes

Option: Sprinkle 2 tablespoons parmesan cheese over fennel and broil 1-2 minutes if desired.

Do not discard the stalks and fronds (tops of the fennel/feathery leaves). They can be reserved and added to salads, soups, or stir-fries.

Nutrition

Calories: 62 | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 1mg
top view of Roasted Fennel with writing
pouring oil on fennel to make Roasted Fennel
Roasted Fennel with writing
Roasted Fennel before and after cooking with a title

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