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.

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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 Recipe

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


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



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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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.

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39 Comments / Reviews

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Did you make it? Rate it!

  1. John Bishop

    Wonderful. I confess I added lemon juice, salt, and pepper to the toss, and sprinkled grated Parmesan over the wedges for the last few minutes of roasting. Thanks.

  2. Grge

    Roasted with young diced carrots and turnip in tuscan olive oil.


  3. Connie Rea

    I ordered a veg box and it included fennel and didn’t know what in the heck I was going to do with it. Have to say I really thought I would hate this, as I really dislike fennel seeds and can’t eat anything that smells strongly of them. Boy was I wrong. This was soooo good! I even starred at my husband’s plate to see if he was going to leave any…when he left a few pieces untouched I told him not to waste food and snatched them off his plate…hahahaha…this is definitely one I will be making time and time again.

    I did “roast” them in my air fryer instead of a baking sheet but it worked brilliantly!


    Show Replies (1)
  4. MicheleDawn

    Cooked with potatoes / carrots and then added tomatoes near end point. Yum!

  5. Jennifer

    Loved this recipe, simple and delicious! I should have doubled the recipe though.


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