Oven Roasted Fennel makes an amazing side dish! The raw fennel caramelizes and softens in the oven and takes on such a buttery and delicious flavor. It pairs well with literally every protein, from hamburgers to seafood!
What is Fennel
Fennel is a root vegetable that has a large white bulb with layers, almost resembling an onion. The top has long green stems that are dotted with delicate fronds.
Raw fennel tastes just like black licorice or anise. However once it is roasted it totally changes flavor, like Roasted Radishes do! It takes on a much milder, almost sweeter, flavor.
Ingredients
You only need four ingredients to make Oven Roasted Fennel – Salt & Pepper, Olive Oil and Raw Fennel Bulbs.
How to Cut a Fennel Bulb
To cut a raw fennel bulb start by trimming off the very bottom, which will have a dirty root end. Then trim off the green stems and fronds, just where they meet the bulb.
Now cut the bulb in half. You will see a core in the center, leave that in tact to hold the layers together. It will soften enough to eat in the oven.
Cut each half into 4 wedges, including a little of the core on each wedge.
Step by Step Picture Instructions
Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper (foil will work too).
Lay the cut fennel on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Pro Tip: Use a large baking sheet so it doesn’t over-crowd, which would result in steaming instead of roasting.
Toss everything together with clean hands.
Pop in the oven for about 35 minutes until the edges just start to look like they are browning (which means the underside is nice and caramelized!!).
Remove from the oven and serve!
Garnishes for Serving
The Roasted Fennel is excellent just as is, straight out of the oven. But if you want to zhuzh it up you can sprinkle on some grated parmesan, squeeze a little lemon over top, or drizzle it with a balsamic glaze!
In the summer, a little fresh pesto drizzle is amazing too!
Recipe Tips
- Buy fresh fennel that looks nice and bright white with green stems/fronds.
- Make sure you cut each fennel wedge through the core, which will help keep your fennel wedges in tact.
- Don’t over-crowd the baking sheet, you want to roast the fennel, not steam it.
Related Recipes
If you love the flavor of fennel, here are a couple recipes that include fennel seed!
If you are looking for other roasted veggie recipes, check some of these out too!
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Roasted Fennel
Ingredients
- 2 large fresh fennel bulbs
- 2 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Serving
- optional – lemon, grated parmesan cheese, balsamic glaze, or pesto
Instructions
- Preheat the oven to 400°.
- Cut off the root end of the fennel, just removing about a ¼ inch from the bottom, discard. Cut off the green stems and fronds at the top, just where they meet the bulb, discard (or the fronds can be used as garnish).
- Now cut each bulb in half, then cut each half in 4-5 wedges, cutting each one through the core so it helps keep them in tact.
- Place on a parchment lined, rimmed baking sheet.
- Drizzle with olive oil and sprinkle on the salt and pepper. Toss with clean hands, then lay them out so they are spread out.Pro Tip: if you overcrowd your baking sheet the fennel will steam instead of roast.
- Roast in your 400° oven for about 35 minutes. They will just be turning golden around the edges… but when you flip them over they will be nice and caramelized on the bottom!
- Serve as an amazing side dish, optionally top with fresh squeezed lemon or grated parmesan, or drizzle with balsamic glaze or fresh pesto.
Notes:
- Buy fresh fennel that looks nice and bright white with green stems/fronds.
- Make sure you cut each fennel wedge through the core, which will help keep your fennel wedges in tact.
- Don’t over-crowd the baking sheet, you want to roast the fennel, not steam it.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
JAN
GREAT REALLY SIMPLE, TASTY AND HEALTHFUL!