Roasted Fennel

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

  • 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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  • Mary

    Delicious! Will make it again. Fennel has become a favorite in our home.


  • Sonja Hurst

    Super good!!


  • Ahh

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


  • Stephanie

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


  • 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.


  • 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.


    • gladys

      Blanch it first for at least five minutes, dry with paper towel the season as usual. It will be tender and cooked through

  • Haley

    Fabulous! Never cooked with fennel before and this was a great recipe for a newbie. Came out delicious!!


  • Capri

    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!


  • Gwyn

    These were delicious! We both love fennel but have never tried roasting them. It’s a keeper ! Thank you Elise!

  • Sara

    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)

  • sarah herzog

    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?

    • Elise Bauer

      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.

  • Lynne

    Thanks for hints it’s the first time I’ve cooked fennel too It smells more like aniseed than liquorice to me

  • Heather

    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!

  • Sue Sleight

    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

  • Pauline

    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!

  • Mitchell Webster

    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.

  • Viktoria

    Just tried this recipe for dinner and it was lovely. Super simple and goes well with chicken. I absolutely recommend it.

  • Julie

    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. :)

  • Ajani

    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.

  • Francesca

    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!

  • Mark Stevens

    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.

  • kt banbandoo

    I was very excited to try this recipe, having never tasted fennel before I bit into one of the “fingers” and was delighted at the mix of flavors. But after roasting the bulb in olive oil and balsalmic, I was disappointed to find how bland the final result. Maybe I need to cook it longer?

    You want to roast it enough so that the fennel is browned and the sugars from the balsamic vinegar and fennel get caramelized. That’s where the richness of flavor is going to come from. ~Elise

  • Toni


    I love roasted fennel (and even raw fennel), but I wanted to try BBQ’d fennel – shish kebab style. Do you think that will have the same effect, and what other vegetables would you suggest putting on the skewer?

    Thanks!! Love your site :)

    Great idea. I would suggest bell peppers, tomatoes, eggplant for veggies, and either pork or lamb for meat to go on a skewer with fennel. ~Elise

  • Russell

    Recently had a fennel and watermelon salad. It was wonderful! Light and refreshing. It had some type of dressing, possibly vinegar and sugar, but not sure. Any idea or recipe in the file?

    Not yet, but sounds like a lovely combination. ~Elise

  • Angel

    I’ve chopped up the stalks and the “leaves” to put in spaghetti sauce. The “leaves” are traditional in (meatless) spaghetti sauce for St Joseph’s day

  • Maxximillian

    Hi, Mimsie.

    On the Tony Tantillo site, he suggests the following for fennel stalks. Enjoy!

    Don’t throw away the stalks or leaves. Chefs use the stalks in soups and stews to add flavor and use the feathery leaves as an herb, similar to parsley. The leaves are particularly good with fish baked in parchment. You can also wet the fronds and stalks and throw them on the grill in lieu of wood chips. In addition to fish, they add excellent flavor to poultry, pork, and lamb.

  • mimsie

    Do you have any suggestions on what to do with the stalks? I think they smell great and I’d hate to just waste them!

    • Elise Bauer

      Hi Mimsie, I use the stalks along with onions, carrots, and celery when I make chicken stock. It’s a great use for them. I also use the fronds in salads, delicious!