Roasted Fennel

Side DishPaleoVeganFennel

Quick and easy roasted fennel recipe. Sliced fennel oven roasted in olive oil and balsamic vinegar.

Photography Credit: Elise Bauer

Fennel is a wonderfully versatile vegetable. It resembles a peeled onion bulb that someone has pressed between their hands so it’s no longer round, with a green celery-like stalk and dill-ish fronds.

It has the cool crunch of celery with a strong note of licorice when you take a bite. It is lovely sliced thin and served with Parmesan in a salad, luscious and filling in a cheesy gratin, and absolutely delicious roasted.

Roasted Fennel

Roasted, fennel caramelizes at the edges and loses its crunch. The licorice notes that were so discernible when the fennel was raw leave only a hint when roasted. Even people who run from anything licorice-ish (like my father) easily enjoy fennel when it is warm and roasted.

This simple dish of fennel roasted with olive oil and balsamic vinegar would be perfect with roast chicken, fish, or seafood.

roasted-fennel-method-1

Roasted Fennel Recipe

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  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Yield: Serves 4

Ingredients

  • 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick wedges
  • 2 Tbsp (or more) of extra virgin olive oil
  • 2 teaspoons (or more) balsamic vinegar

 

Method

1 Toss fennel wedges with olive oil and balsamic: Preheat oven to 400°F (205°C). Place the fennel wedges in a bowl and toss them with 1 to 2 tablespoons of olive oil, just enough to coat them. Sprinkle with balsamic vinegar, again just enough to coat.

2 Roast the fennel: Line a roasting pan or baking dish Silpat or aluminum foil brushed with olive oil.  Arrange the fennel wedges on the pan and roast them at 400°F (205°C) for 40 minutes or until the fennel wedges are cooked through and beginning to caramelize at the edges.

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Links:

Ven'll You Roast Fennel? - Adam Roberts, the Amateur Gourmet, tries out a Barefoot Contessa recipe for roasted fennel

Oven roasted fennel and tomato soup from Lucullian Delights

Roasted fennel, chilli, and sweet potato salad from the Culinary Chase

Gratin of fennel and tomato from The Wednesday Chef

Roasted Fennel

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

30 Comments / Reviews

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Did you make it? Rate it!

  1. Sonja Hurst

    Super good!!

    xxxxxyyyyy

  2. Ahh

    Great except only needed 20 min at 400. It burned after that.

    xxxxxyyyyy

  3. Stephanie

    So good! Another reminder that everything is better when you roast it! I thought it had a lovely buttery flavor. Thanks Elise!

    xxxxxyyyyy

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  4. Janet

    Omg there are no words for this recipe. It is BEYOND amazing. I just baked it and am in the process of eating the entire fennel bulb all by myself :)
    Much thanks for one of the simplest and best recipe.

    xxxxxyyyyy

  5. Steve

    I cooked mine for 35 mins (slices were thicker) but it was still very tough. Maybe I had bad fennel. I will try again, and possibly cut out the central root.

    Flavor was great, looking forward to another attempt.

    xxxxxyyyyy

    Show Replies (1)
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