Perfect Roasted Fennel Recipe with Herbs

Turning a versatile vegetable into a delicious treat, this roasted fennel recipe is the perfect side dish or addition to any meal. Soft and buttery on the inside and caramelized on the edges, the extra virgin olive oil and fresh herbs bring out the sweet flavor of fennel in the most delicious, yet easy way, all in under 30 minutes!

This roasted fennel recipe turns the crunchy texture of the raw fennel into a real treat!

Raw fennel offers the crunch of celery, and a clear anise and licorice flavor, which may not be to everyone's taste - although delicious when thinly sliced and tossed in salads.

Roasted fennel instead loses the strong note of licorice, and keeps it only as a fresh background, prioritizing the sweet flavor of the fennel bulb, which melts in your mouth, making most people absolutely love fennel!

This recipe is quick and only requires 5 minutes prep time and 25 minutes to roast, all the while sounding extremely elegant and upmarket, although requiring very basic ingredients and utensils.

Ideal for oh-so-many main dishes, like pasta, risotto, and mains of meat or fish, this tasty side dish is the ultimate treat for any day of the week!

This roasted fennel side dish is gluten-free, dairy-free, vegan, and makes perfect leftovers [if you ever have any!].

Roasted Fennel Recipe Ingredients

• Fennel: The star of this great side dish. To chose the perfect fennel, ensure its body (bulb) is firm and white, without discoloration or darker spots, while its greens (the part that looks like dill on celery sticks), should look fresh. The longer and fresher the top stalks, the better, as these tend to wilt faster than the rest of the vegetable, and stores cut them down to keep them looking new.
• Herbs: For this recipe, I used an incredible combination of fresh rosemary and thyme.
• Olive oil: Perfect for dressing and roasting.
• Salt: You can use regular salt for this recipe, or you can use kosher salt, but ensure you adjust the amount needed accordingly.

How To Make Roasted Fennel

1. Preheat the oven to 350 Fahrenheit or 180 degrees Celsius if using a FAN oven, 400 Fahrenheit or 200 degrees Celsius if using a static oven, gas mark 6.
2. Start by washing and chopping the fennel. To do so, remove the top stalks and the bottom of the bulb, then, slice it in half lengthwise and remove the hard central core. Lastly, slice the fennel as you would an onion, in slices about ⅕ inch thick (0.5 cm) or in quarter-inch wedges.
3. Put the sliced fennel in a medium bowl.
4. Wash and thinly slice the fresh herbs; remove the thyme and rosemary from their stalks and, using a knife, cut them roughly in smaller pieces.
5. Add the chopped herbs to a small bowl with the extra virgin olive oil and some salt, then mix to create the dressing for the roasted fennel.
6. Pour the dressing on top of the sliced fennel and mix well, until every piece is fully covered in it.

7. Cover a baking tray with a baking sheet and spread the dressed fennel over it, ensuring it is spread in a single layer.
8. Roast the fennel in the middle of the hot oven for 25 minutes; this will allow the central part of the slices to become very tender, while the edges of the vegetable caramelize lightly.

People Also Ask [FAQs]

How to cut fennel?

All fennel recipes require cutting of the vegetables, one way or the other. 

1. To roast the fennel, you want to start by removing the top stalks from the fennel bulbs, then remove the bottom as well; once this is done, you may need to remove the outer layers, depending on their condition.
2. Then, you can cut the vegetable lengthwise and remove the central core of it. Once all of this is done, you are left with two onion-like halves of fennel, which then can be cut and cooked to your liking.

To cook fennel in this recipe, I have sliced it thinly, then dressed it and roasted in a baking dish covered with parchment paper.

To eat it fresh and uncooked, you can slice it the same way and season it with salt and pepper, then add some olive oil, and balsamic vinegar or lemon juice to use it as a side salad.

For a more rustic dish, the fennel bulbs can be cut in quarters, so as to create fennel wedges; this way of cutting them will require a more delicate way of cooking so that also the inner parts can soften, but it is well worth it for the end result.

How to store roasted fennel?

Roasted fennel can be stored in the fridge in an airtight container for up to four days.

Tips and Tricks for Roasted Fennel

There are quite a few tricks to make this recipe perfectly each time, however, there are also a few tips to make roasted fennel your own!  

• Pepper: As this recipe prioritizes the sweet and wild tastes of rosemary and thyme, I have not added black pepper, which can be used if liked.
• Garlic Powder: For an additional layer of flavor, toss the fennel with some garlic powder when adding the herbs. Do not overdo it, as this can become overpowering, however in the right amount offers the perfect contrast.
• Parmesan: If you don't need this recipe to be vegan or dairy-free, you can bake the fennel with a little bit of parmesan cheese on top for the last few minutes. As an alternative, you can toss some cheese in the bowl with the fennel after it has been baked, but is still hot.
• Caramelized cooked fennel: To emphazise the caramelized edges of the fennel, add some balsamic vinegar to the basic recipe and bake as instructed.
• Herbs: You can really toss any herb you like in this recipe, just keep in mind the pairings so that they work well. If you start with some simple seasoning like salt and pepper, add a little oil, then build it from there with flavors you like and enjoy. Other great options are dried sage, oregano, or mixed herbs. If looking to add flavor after baking, then try drizzling some lemon juice or red chilli flakes and gently tossing like a salad.
• Aluminum foil: If you don't have a baking sheet, you can certainly substitute it with some aluminum foil to bake. Ensure the fennel is coated in olive oil so that it doesn't stick at the bottom, and follow all the other basic steps the same.

Related read: The Ultimate List of Best Italian Spices

So, how will you use your fennel bulbs next? 

Easy! Clean them and chop them, then coat the slices in olive oil and herbs; put on a baking sheet, then oven cook until fork tender. Delicious, and with a prep time under 5 minutes, there is no doubt roasted fennel wedges are the way to go! 

Get your oven warm, it's time to get roasting!

• Have a look at these related recipes:

• Mediterranean Roasted Vegetables
• Eggplant Parmesan
• Mediterranean Pasta
• Broccoli Pasta with Chilli and Garlic
• Eggplant Caponata

Recipe

Perfect Roasted Fennel Recipe with Herbs

Elle

Chop, season, and roast, for this delicious and simple side dish!

5 from 1 vote

Print Recipe Pin Recipe Save Recipe Saved Recipe!

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Side Dish

Cuisine Italian, Mediterranean

Servings 4 portions

Calories 135 kcal

Ingredients

  

1x2x3x

• 4 Fennel Bulbs
• 2 tablespoon Olive Oil
• 1 Sprig of Thyme
• 1 Sprig of Rosemary
• Salt to Taste

Instructions

 

• Preheat the oven to 350 Fahrenheit [180 degrees Celsius if using a FAN oven, 400 Fahrenheit, 200 degrees Celsius if using a static oven, gas mark 6].
• Wash and chop the fennel bulb. To do so, remove the top stalks and the bottom of the bulb, then, slice bulb in half lengthwise and remove the hard central core. Lastly, slice the veggie as you would an onion, in slices about ⅕ inch thick (0.5 cm) or in quarter inch wedges.
• Put the slices of veggies in a medium bowl.
• Wash and thinly slice the fresh herbs; remove the thyme and rosemary from their stalks or sprigs and, using a knife, cut them roughly in smaller pieces.
• Add the chopped herbs in a small bowl with the extra virgin olive oil and some salt, then mix to create the dressing for the roasted fennel.
• Pour the dressing on top of the sliced fennel and mix well, until every piece is fully covered in it.
• Cover a baking tray with a baking sheet and spread the dressed raw veggies over it, ensuring it is spread in a single layer.
• Roast the fennel in the middle of the hot oven for 25 minutes; this will allow the central part of the slices to become very tender, while the edges caramelize highly.

Notes

Leftovers of Roasted fennel can be stored in the fridge in an airtight container for up to four days.

 

You can season the raw veggies to your preference and use other seasonings, such as lemon juice, balsamic vinegar, or black pepper.

 

You can eat these cold or warm and, depending on how you will use them, you can keep on roasting them a bit longer or cook them for a bit less.

 

You can use the top 'dill-like' parts of the veg as a garnish when serving.

Nutrition

Calories: 135kcalCarbohydrates: 17gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 122mgPotassium: 972mgFiber: 7gSugar: 9gVitamin A: 333IUVitamin C: 29mgCalcium: 117mgIron: 2mg

Keyword Roasted fennel, Roasted fennel recipe

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