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Great except only needed 20 min at 400. It burned after that.
So good! Another reminder that everything is better when you roast it! I thought it had a lovely buttery flavor. Thanks Elise!
You’re welcome Stephanie!
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.
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.
Blanch it first for at least five minutes, dry with paper towel the season as usual. It will be tender and cooked through
Fabulous! Never cooked with fennel before and this was a great recipe for a newbie. Came out delicious!!
This was delicious! Because I was using fennel from my garden that was starting to bolt, I covered it with foil so it wouldn’t dry out too much. That was the right decision for this and I will definitely make this again. Thank you!
These were delicious! We both love fennel but have never tried roasting them. It’s a keeper ! Thank you Elise!
I tried this recipe last night and it is SPECTACULAR! I’ve never had fennel before, let alone cooked it, so I was rather dubious about it but it turned out wonderfully. I want more! But, we finished it all. Elise, I have an entire flip folder full of your recipes, thank you for teaching me how to cook. If you ever decide to create a cookbook, I will be the first to buy it. Kind regards, Sara (South Africa)
Hi! I found a recipe for prosciutto wrapped fennel. It does not say to roast the fennel first, but I am thinking it might be a good idea. Have you tried this before?
Hi Sarah, I not tried wrapping fennel with prosciutto. That said, I have wrapped melon with it. Raw fennel is delicious too, and if you slice it thin it is delicious with shaved parmesan. Prosciutto is salty like parm, so I’m guessing it would go well with the raw fennel.
Thanks for hints it’s the first time I’ve cooked fennel too It smells more like aniseed than liquorice to me
Roasted fennel is my absolutely most favourite thing. All I do is toss w/ olive oil and salt and roast at 400 until caramelized and soft. It doesn’t usually make it from the pan to my plate!
Actually I would like to say I really liked the recipe for roasting Fennel in this way and intend to try it today.
I also have a question as to whether it could be battled and preserved in oil after it has cooled. Thanks in advance
Like many of the commenters, I had never prepared fennel prior to this. I didn’t have any balsamic vinegar, so I used some Italian salad dressing mixed with the EVOO & brushed it on with a touch of sugar. I roasted it for 40 minutes… Adding some Italian bread crumbs & Parmesan cheese in the last 15 minutes. The verdict? It was really good! Thanks for the insight!
This is my first time trying fennel, it was in my CSA box and thought this is as good a time as any to try it.
Too much of the time we are influenced by others on produce we have never eaten before, for fennel it was I hate licorice and there for don’t want it with my food. however upon slicing the fennel I found the aroma to be more spicy kind of like smelling lemony, gingery, with a hint of licorice, mine are in the oven right now. I am looking forward to trying it more ways. Thanks Elise for a wonderful blog and post.
Just tried this recipe for dinner and it was lovely. Super simple and goes well with chicken. I absolutely recommend it.
I put some of the feathers and one part of the bulb, in a soup base, turkey carcass, but after reading some of the comments here I will be putting in more. The soup is in a crock pot on low, will be letting it cook all night. Will let you know how it turned out. :)
Made this early this morning and it was delicious. I roasted it for 40 mins for more carmelization. It indeed tasted like licorice but better to me. Loved the crunch. This was my first time eating fennel but definitely not my last.
Fantastic recipe! So simple yet so delicious and elegant. The roasting does bring out a wonderful nutty flavor. Try pairing it with wine and serving as an appetizer. I ended up using the remainder of the fennel feathers as a pretty garnish while adding some extra fresh flavor. Thank you for posting this recipe. One of my favorites!
Thanks for this simple and effective recipe. I did it for about 40 mins, which led to nice caramelisation and slightly overdone veg (which is how I like it). I did them with carrots, which worked ok (though the carrots had a slightly stringy texture – is this normal when you roast them?) The grated parmesan gave a nice crust and flavour, and the fennel was as a roast veg should be – crispy on the outside but with a lovely virginal white softness to the inner leaves. The balsamic really makes its presence felt at the end of the roasting process, so use with caution unless you want it to dominate everything.