Wondering how to use fennel, or what it even tastes like? Learn more about this lovely and versatile winter vegetable, and make a delicious roasted fennel side dish with only five minutes of prep time required.
Think you don't like the taste of fennel? I didn't either, until I started roasting it! And that's the secret to preparing fennel if you aren't a big fan of its licorice-like taste. I've actually come to love a little raw fennel shaved over salad, but it definitely is more of an acquired taste. Once I realized that its flavor profile completely changes when cooked, that opened up all sorts of possibilities. 🙂
Fennel is a winter vegetable, so you'll have the most luck finding it in your local grocery store during the winter months. Originating in the Mediterranean region but now available globally, fresh fennel is incredible versatile in cooking and the entire plant is edible from the bulb to the fronds (stalks) and seeds.
Check out the full collection of side dish recipes to find more future favorites.
❤️ Why you'll love this recipe
- Delicious way to eat more veggies
- Only 5 minutes of prep time required before roasting
- Pairs well with any protein main dish
- Easy to customize fennel recipe
- Kid-friendly and approved
🌿 Ingredients
The only other ingredients you'll need for this easy side dish are some good quality olive oil and a little sea salt and pepper. As mentioned, look for fresh fennel in the produce section during the winter months. And while the whole fennel plant can be eaten, using just the round bulb works best for roasting.
See recipe card below for exact quantities.
📝 Instructions
Okay, let's get started! Luckily, there are just two easy steps required: trimming/prep, and roasting.
How to cut fennel
Start by trimming the fennel fronds which are the long shoots off of each bulb. Make sure to use a good sharp knife here like a chef's knife. Then, carefully remove any discolored parts of the bulb as well as the tough, fibrous bottom with the knife.
For roasting, I like to cut each bulb into inch-thick slices. First slice the bulbs right through the middle, and then place each half cut-side down as you slice inch-thick half moon slices across them.
How to cook fennel
Heat the oven to 400°F and then coat a large baking sheet or sheet pan with a little olive oil, or line the sheet with parchment paper for easy cleanup. While the oven is warming, place the sliced fennel into a mixing bowl, add the oil and use a large spoon to coat all of the surfaces.
And finally, spread the fennel slices out evenly across the baking sheet, sprinkle with salt and pepper to taste, and roast for 35-40 minutes or until they are golden brown and the edges are just starting to crisp.
📖 Variations
This recipe is easy to customize, especially if you have some of these other veggies on hand already:
- Roasted fennel and carrots - add 2-3 carrots sliced on the diagonal or in thin sticks along with the fennel; some sliced red onion and a little extra olive oil are also great add-ons
- Roasted fennel and potatoes - add 1-2 medium red or yellow potatoes sliced into thin half-moons
- Roasted fennel and tomatoes - halve and add up to a cup of cherry or grape tomatoes to the baking sheet in the last ten minutes of roasting time (coat with a little olive oil and salt & pepper before you add them)
- Roasted fennel with parmesan - sprinkle 1-2 tablespoons of parmesan cheese over the fennel while you coat it with the olive oil; it's delicious!
🔪 Equipment
You'll need the following equipment to make this recipe:
- cutting board
- chef's knife
- large mixing bowl
- baking sheet
- parchment paper (optional, for easy cleanup)
🍱 Storage
Roasted fennel will stay fresh in an airtight container in the fridge for up to 2 days; it does not stand up well to freezing.
🎉 Top tip
Don't be afraid to experiment with adding other veggies like carrots or potatoes to this recipe, or add some extra fresh herbs or garlic before you roast. Fennel is such a versatile veggie and its mild and slightly sweet flavor once roasted is delightful with other vegetables or fresh herbs.
Enjoy!
💭 FAQ
While raw fennel has a licorice-like flavor, roasted or cooked fennel has a mild and subtle sweetness thanks to the caramelization of the sugars during the cooking process.
Fennel can be roasted, grilled or sautéed. Roasting will require the least amount of hands-on time of the three methods; you can roast lightly oiled and salted fennel slices at 400°F for 35-40 minutes or until golden brown with crisp edges.
The fronds (or stalks) of the fennel tend to brown and burn more easily in the oven since they are so thin. However, you can still chop up the fronds and sprinkle them over the final dish or other dishes as a garnish, or save them to use in fresh salads or soups.
Roasted fennel tastes delicious when simply roasted with a little olive oil, salt and pepper, but additional seasonings such as garlic, lemon, parmesan cheese or fresh herbs such as thyme or basil can add even more fresh flavors.
🍳 Recipe
Oven Roasted Fennel
Ingredients
Equipment
Method
- Prep: Preheat the oven to 400°F. Coat a large baking sheet or sheet pan with a little olive oil or line with parchment paper for easy cleanup. Wash and trim the fennel bulbs, leaving only the round bulbs and slicing off the tough bottoms. Slice each bulb into 1-inch thick half-moons.
- Coat: Place the sliced fennel into a mixing bowl, add the oil and use a large spoon to coat all of the surfaces.
- Roast: Spread the fennel slices out evenly across the baking sheet, sprinkle salt and pepper over the fennel to taste, and roast for 35-40 minutes or until golden brown with crisp edges.
- Enjoy: Serve immediately, and enjoy!
Leave a Reply