Roasted Fennel

Fennel, the fresh vegetable, not the dry seeds, is an anise-flavored plant native to the Mediterranean with feathery leaves and is a member of the carrot family.

Its sturdy and crunchy bulb-like stem can be eaten raw on its own (just like a carrot) or sliced into salads (like in our fennel and orange salad).

However, few know that fennel is also delicious when cooked, especially when roasted in the oven with olive oil, salt, and black pepper.

Oven roasting wonderfully transforms the flavor and texture of fennel into something completely different than when raw.

Its natural sweetness is accentuated, and the fresh anise-licorice flavor of raw fennel is replaced by a buttery, warm, cozy, and absolutely divine taste. The crunchy texture turns tender and melts in your mouth.

If you’ve never had roasted fennel before, you are in for a treat. And even people that usually struggle with fennel’s peculiar flavor tend to fall in love with this roasted fennel recipe.

Fennel

Pick a couple of large, fresh, crunchy fennel bulbs.

Olive oil

Extra virgin olive oil is a beautiful flavor match with fennel; it adds a fruity flavor and helps the fennel cook evenly without burning.

Salt and pepper

Add a sprinkle of sea salt, kosher salt, and freshly ground black pepper.

Parmesan

Grated parmesan cheese is entirely optional, and the roasted fennel is delicious without it.

If you are serving this recipe to people not used to eating veggies, then adding a sprinkle of parmesan cheese on top can help!

Add the parmesan after the fennel has already been roasted, then broil for a few minutes until the parmesan melts.

For dairy-free, pick shredded dairy-free cheese.

Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.

Rinse the fennel, pat it dry, then cut off the fronds and set them aside for garnishing. Cut off and discard the top part of the stalks.

Cut the fennel bulb in half, then slice it into wedges of about the same size.

Tip: there’s no need to remove the outer layers unless they are heavily bruised.

Transfer the sliced fennel to the baking tray, season with olive oil, salt, black pepper, and toss it with your hands, and arrange it flat on a single layer.

Bake in the oven for 30 to 40 minutes or until very tender.

Arrange on a serving platter and sprinkle with finely chopped fennel fronds (or dill) and a drizzle of good quality extra virgin olive oil.

Roasted fennel with parmesan

Follow the same recipe as above, then when the fennel is cooked, take it out of the oven, sprinkle it with a generous amount of grated parmesan cheese (or dairy-free cheese), and put it back in the oven set to “broiler” function.

Broil for 5 to 10 minutes until the parmesan melts, and the fennel is golden-brown.

Serving suggestions

Serve as a side dish with pasta:

• 20-minute lemon pasta with spinach and Italian flavors.
• Broccoli pasta with a velvety and creamy broccoli sauce.
• Butternut squash pasta with ricotta and parmesan, a plant-based pasta favorite.
• Lemon and ricotta pasta: easy weeknight and creamy dinner in 20 minutes!
• Pasta al Limone with fresh thyme, ricotta, and walnuts.
• Mushroom ragu ready in 30 minutes with a food processor.

Serve as a starter or green side with your favorite protein. Some ideas are:

• Mushroom tofu cutlets: a 25-minute main dish with plenty of chew and flavor!
• Lemon tofu with a tasty lemon sauce, perfect with rice and a side of veggies.
• Chickpea Frittata with roasted veggies, for a quick lunch, and dinner idea.
• Marinated cubes of tofu: charred, chewy, and flavor-packed tofu.

Refrigerator: Store this roasted fennel recipe in an airtight container for up to 3 days. Eat at room temperature, or reheat in the microwave.

Freezer: we don’t recommend freezing this recipe.

More roasted veggies

Looking for more roasted vegetables? Check out our blog post on how to roast vegetables, or pick one of the following:

• 30-minute roasted broccoli with lemon and garlic vinaigrette
• Italian roasted peppers with fresh herbs and easy tips to success
• Easy roasted Brussels sprouts with a creamy mustard dressing
• The best roasted potatoes: soft on the inside, crisp outside.

If you’d like a vegetable side dish but don’t feel like turning on your oven, have a peek at these:

• Braised artichokes “alla Romana”: Italian flavor and tender artichoke hearts.
• Slow-cooked red cabbage with apples is a perfect side for autumn and winter.
• Fennel and orange salad: a crunchy, light, and tasty Sicilian-inspired side dish.
• Green bean salad: a super tasty side dish of tender-crips green beans with feta and a creamy mustard dressing.

For many more side dish ideas, check out our sides category page.