Roasted fennel is one of those veggies we love for its tender-crisp texture and unique flavor!
It’s easy to prepare and goes well with meats like pork chops or roasts.
Fennel is one of those vegetables that’s hard to know what to do with, yet it’s often seen on restaurant menus.
It has a mild anise (or black licorice flavor) and it is crisp and flavorful. It can be roasted, eaten on pizza, or even served raw in cold salads or slaws.
Fennel is a root vegetable that is part of the carrot family. This bulb is firm and crunchy and roasting it brings out its unique anise flavor.
Fennel seeds also give pork sausage recipes and meat sauces for a flavor that can’t be found anywhere else!
How to Cut a Fennel Bulb
The top of the fennel, called the fronds, are feathery and look like fresh dill. While these aren’t roasted, save them to add to salads. The long thin stalks can be added to salads or even stir-fries.
To cut fennel just follow these three easy steps.
- Cut the long thin stalks or tops off of the fennel.
- Cut the bulb from top to bottom. Remove and discard any discolored layers.
- Cut each half into wedges (for this recipe) or thin slices (for salads etc).
How to Roast Fennel
Roasted fennel is super easy to prepare, but looks so elegant on the platter!
- Rinse and prepare the fennel according to recipe.
- Cut bulb into wedges and toss with olive oil, salt, and pepper.
- Place seasoned wedges on a parchment-lined sheet pan. Roast until pieces are tender and browned, about 30 to 35 minutes.
- Garnish with lemon juice before serving.
- Choose fennel bulbs that are heavy, with bright green stalks and fronds, and clean, white bulbs.
- If you keep a jar of leftover bacon grease in your fridge, it brings a whole new flavor to preparing fennel alone or with other vegetables.
- Freeze leftover fennel stalks for future broth and then freeze the fronds in small zip lock bags to add to future potato salads, marinara, and soup.
- Because fennel root is so hardy, it even freezes well! Put it in a zippered bag, date it, and the fennel should last about 2 months in the freezer.
More Roasted Veggies
- Simple Roasted Turnips – freezer friendly
- Roasted Broccoli and Cauliflower – a family favorite
- Roasted Kohlrabi – with garlic & parm
- Roasted Parmesan Asparagus – only 4 ingredients
- Brown Sugar Roasted Rutabaga
- Roasted Summer Squash – ready in 25 minutes
Did you love this Roasted Fennel recipe? Be sure to leave a rating and a comment below!
- 3 bulbs fennel
- 2 tablespoons olive oil
- kosher salt & black pepper to taste
- lemon wedges for serving, optional
- Preheat oven to 400°F.
- Cut the tops off of the fennel bulbs if they're present *see note.
- Rinse bulbs, remove any damaged or thick outer layers.
- Cut fennel bulb into ½" wedges. Toss with olive oil and season with salt & pepper.
- Place fennel on a parchment-lined pan and roast 30-35 minutes or until tender-crisp.
- Remove from the oven and squeeze lemon overtop if desired.
- Serve warm.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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