Dress your sliced fennel with honey, olive oil, and fresh lemon juice, and roast until you have perfectly caramelized edges. Roasted fennel takes only 30 minutes to prepare, and it is the perfect side dish to any grilled meat or fish, a dressing for pasta with Parmesan cheese, or an addition to fresh salads!
I'm Italian, and roasting vegetables is a thing we do year-round, from colorful Mediterranean roasted vegetables with zucchini, eggplant, and cherry tomatoes to roasted garlic cauliflower soup with rich butter and warming nutmeg.
This easy roasted fennel recipe simplifies the easiest process: roasting. The fennel bulbs are cut into ½-inch slices (1 cm), and the dressing is brushed on the bottom of the parchment paper and then on top of each slice.
Once roasted, sliced fennel becomes buttery and sweet, making it the perfect addition to any dinner table that needs some tasty vegetables in only half an hour!
💎 Why This Recipe Works
- Roasted fennel is buttery and sweet, so if you don't like raw fennel because of its licorice flavor with anise notes, fear not! Once cooked, the fennel bulb is a whole new vegetable—so if you don't like the taste of raw fennel, you will like this!
- This Italian-inspired recipe is simple and uses ingredients you already have in your kitchen. With pantry staples and 30 minutes, you will have fennel slices to please a crowd.
- Serve roasted fennel with grilled meat or fish, toss in boiled rice or pasta, or add it cold to salads. It is also an excellent side dish for a Sunday roast chicken! Try it with chicken kabobs or baked stuffed chicken breast.
🛒 Ingredients
- Fennel Bulbs: Choose firm, white fennels with no blemishes. The bulbs should be compact and crisp, with bright green, feathery fronds. Larger bulbs are better, as they hold up well during the cooking process.
- Honey: Choose a lighter variety of honey, like clover or acacia for a mild, delicate flavor that won’t overpower the fennel.
Be sure to check the recipe card for all the ingredients and steps you need—every detail counts!
♻️ Substitutions and Variations
- Oil: If you don't have extra virgin olive oil, opt for unflavored options like canola or sunflower. Avocado oil is a great alternative, as it has a rich, buttery flavor and can withstand high temperatures.
- Lemon: I prefer using fresh lemon zest and juice in any recipe; however, bottled lemon juice is a good alternative.
- Fresh Herbs: Top your roasted fennel with dill, thyme, chives, or parsley!
👩🏻🍳 How to Make Roasted Fennel
- Cut the fennel into slices. [Picture 1]
- Prepare the dressing. [Picture 2]
- Dress the top and bottom of each fennel slice. [Picture 3]
- Roast the fennel and enjoy it with your meal. [Picture 4]
🙋♀️ People Also Ask [FAQs]
Can I roast fennel with other vegetables?
Absolutely, you can roast fennel with other vegetables to create a flavorful, colorful side dish. Pairing it with vegetables like carrots, potatoes, and onions works wonderfully, as they all have similar cooking times. Just make sure to cut all the veggies to a similar size for even roasting.
Should I cover fennel when roasting?
There is no need to cover fennel when roasting. Leaving it uncovered in the oven helps it caramelize beautifully, bringing out its natural sweetness and adding a lovely crispness to the edges.
Can I roast fennel in the air fryer?
Yes, you can roast fennel in the air fryer. Simply slice the fennel, toss it with the dressing, and cook it at 400°F (200°C) for about 10-15 minutes, shaking the basket halfway through cooking. Adjust the time based on how crispy you like it.
How to store and reheat roasted fennel?
To store leftover roasted fennel, let it cool completely and then place it in an airtight container in the fridge, where it'll keep for up to five days. For longer storage, freeze it flat on a tray before transferring it to a freezer bag for up to three months. Thaw in the fridge overnight. Reheat in the oven at 350°F (175°C) until heated through, which preserves its texture and flavor best. You can eat cooked fennel at both warm or room temperature, and to heat it up quickly, you can use the microwave, but it will lose its consistency.
💡 Expert Tips and Tricks
- Fennel Fronds: Don't throw them away! They are edible, and you can roast them with the bulbs or add them raw to a salad.
- Chopping the Fennel: You don't need to cut the fennel into slices. If you find it easier, you can cut it in wedges or even thinner shavings. Remember that fennel wedges will take longer to cook than shaved raw fennel, so adjust the timing accordingly. In this case, you can gently toss the fennel in the dressing.
🍴 More Delicious Recipes to Try
🍽️ Recipe
Roasted Fennel
Ingredients
- 3 Large Fennel Bulbs
- 1 tablespoon Light Honey
- 2 tablespoon Olive Oil
- 1 tablespoon Lemon Juice
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 tablespoon Fresh Dill Chives, or Parsley to Serve
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the fennel bulbs, and cut them into ½ inch (1 cm) thick slices. At this stage you can either keep or remove the core of the fennel, which is edible. My preference is to remove it, but leave a bit of it so the layers of the fennel stay together.
- In a jar, add the honey and lemon juice. The acidity of the lemon will make it easier to then mix the honey with the other ingredients. Close with the lid and shake it well.
- Next, add the olive oil, salt and black pepper to the lemon honey mixture, and shake it well once more. You can do the same in a small bowl, although, mixing is quicker in the jar.
- Line a large baking sheet with some parchment paper. Using a kitchen brush, cover the parchment paper with some of the oil mixture.
- Once done, place the sliced fennel on top of the dressed paper in a single layer. They can be placed close together, but they shouldn't touch, to allow for enough caramelized surface.
- Next, brush the rest of the oil mixture on top of the fennel slices.
- Place the baking tray in the middle of the oven and roast the fennel for 25 minutes until golden brown, or until cooked to your preferred consistency. Avoid burning the fennel, as it becomes bitter.
- Remove from the oven and taste for seasoning. Should you wish to add more salt, this is the best time, as the fennel is still warm.
- Sprinkle your chosen fresh herbs on top and serve. Enjoy!
Notes
- Storing and Reheating: To store leftover roasted fennel, let it cool completely and then place it in an airtight container in the fridge, where it'll keep for up to five days. For longer storage, freeze it flat on a tray before transferring it to a freezer bag for up to three months. Thaw in the fridge overnight. Reheat in the oven at 350°F (175°C) until heated through, which preserves its texture and flavor best. You can eat cooked fennel at both warm or room temperature, and to heat it up quickly, you can use the microwave, but it will lose its consistency.
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