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    You are here: Home / Recipes / Side Dishes

    Easy Oven Roasted Fennel

    Published: May 5, 2021 by Susie Weinrich · This post may contain affiliate links. 1 Comment

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    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!

    roasted fennel wedges on a plate with a serving fork
    Table of Contents hide
    1 What is Fennel
    2 Ingredients
    3 How to Cut a Fennel Bulb
    4 Step by Step Picture Instructions
    5 Garnishes for Serving
    6 Recipe Tips
    7 Related Recipes
    8 Did you make this recipe?!
    9 Roasted Fennel

    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.

    ingredients to make roasted fennel on a table with text labels

    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.

    • trimming the root end of fresh fennel
    • cutting stems and fronds from fennel

    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.

    • fennel bulb cut in half showing the core and layers
    • fennel cut into wedges

    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.

    fennel wedges on a baking sheet lined with parchment

    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!

    a sheet pan with roasted fennel

    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!

    • Instant Pot Beef Ragu
    • Roasted Rosemary Pork Loin
    • Beef Ragu

    If you are looking for other roasted veggie recipes, check some of these out too!

    • Roasted Brussels Sprouts with Bacon & Cranberries
    • Roasted Radishes
    • Oven Roasted Asparagus

    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe
    fennel that has been roasted on a baking sheet

    Roasted Fennel

    Make perfectly roasted fennel in your oven. Makes an amazing side dish and only requires 4 ingredients.
    5 from 1 vote
    Print Pin Rate SaveSaved to Grow
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Servings: 4 people
    Calories: 98kcal
    Author: Susie Weinrich

    Equipment

    • Large rimmed baking sheet (13×18)
    • Parchment paper

    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
    Prevent your screen from going dark while you are cooking!

    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:

    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.
    GARNISH:
    Fresh Pesto Recipe 
    Balsamic Glaze
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1serving | Calories: 98kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 352mg | Potassium: 486mg | Fiber: 4g | Vitamin A: 157IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 1mg

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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      Recipe Rating




    1. JAN

      July 10, 2022 at 11:35 pm

      GREAT REALLY SIMPLE, TASTY AND HEALTHFUL!

      Reply

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