Roasted Fennel is an easy and delicious staple for healthy eating, and can be added to a variety of salads and meals, or simply enjoyed as a side dish!
If you need a little convincing when it comes to getting onboard with fennel, roasting is a fantastic way to cook it.
If you’ve ever tried fennel bulb, then you’re certainly familiar with its bold flavor.
Fennel is not shy, and anise can have some negative associations tied to it (raise your hand if you hated black licorice as a kid).
This is why how you prepare fennel is so important.
My two favorite ways to prepare it are thinly shaved and enjoyed raw in a salad (like in this Fennel, Orange, and Beet Salad), or roasted in the oven.
Roasting the fennel caramelizes its natural sweetness, and it becomes very tender.
Much like Roasted Cauliflower, it’s one of my favorite ingredients for jazzing up salads on the fly.
How to Cut Fennel Bulb:
First trim the bottom and tops from the fennel bulb:
You can save them for vegetable stock or discard.
Then prop the fennel bulb on its flat bottom side, and cut straight down into 1/4″ thick slices:
How to Make Roasted Fennel:
Place the fennel in a bowl, and toss with oil, salt, and pepper:
Spread the fennel slices out onto a sheet pan, in an even layer:
The spacing above is a little bit more crowded than I’d like, but it’s passable, as it shrinks quickly.
Roast the fennel until it’s tender and golden on the edges:
I think Roasted Fennel is delicious enough to be eaten as a side, with a drizzle of top-notch extra virgin olive oil on top, but I also love making a salad with leftover Roasted Pork Tenderloin, quinoa, this roasted fennel, and Lemon Vinaigrette. It’s a wonderful hearty salad. Enjoy!
- 1.25 lbs fennel bulb (about 2 bulbs)
- 2 tbsp olive oil (or avocado oil)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Preheat the oven to 400F.
- Cut the bottom and tops off each fennel bulb. Save the scraps for vegetable stock, or discard.
- Prop the fennel up on its flat bottom side, then cut straight down in 1/4" thick slices.
- Place the fennel in a bowl, and toss with the olive oil, salt, and pepper.
- Scrape the fennel out onto a sheet pan, including any leftover oil in the bowl, and spread in a single layer.
- Roast for 30 minutes, until tender and slightly golden on the edges.
- Flip all the fennel over, and roast for another 10 minutes, to caramelize further. Enjoy!