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roasted fennel with herbs on baking tray

Perfect Roasted Fennel Recipe with Herbs

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

  • 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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