Simple Roasted Fennel is a delicious, somewhat unique, side dish recipe. It’s easy to make and can be enjoyed all year!
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Fennel is all too often looked over in the produce section of the grocery store. With it’s huge bulb and furry-looking stalks, it can be a bit intimidating if you’ve never made it before. But, it’s actually really easy to prepare and good for you too!
Fennel gets a bad rap from those who don’t like anise or black licorice flavor. It does have a very similar taste, so if you are really not a fan of those foods, you probably wouldn’t love fennel. At least not right raw.
Personally, I don’t love anise or black licorice, although the flavor does remind me of my grandmother’s pizzelle recipe that she used to make during the holidays. It took trying fennel in a few different ways for it to really grow on me. This recipe for Simple Roasted Fennel is my favorite way to enjoy it because a lot of the anise flavor is lost once it’s cooked. It’s so good that I can eat it plain right out of the oven!
All this to say, give it a chance! And if you’ve given it a chance, give it another, it might just grow on you too!
Simple Roasted Fennel
Cut the stalks off of the top of the bulb. Save, if you are planning to use the fronds at a later time, or for garnish.
Cut the bulb in half lengthwise.
Remove the core (optional, but it can be a bit tougher).
Cut into 1/2″ slices.
Place the fennel on a sheet pan. I always line mine with a Silpat Mat to make clean up easier.
Toss with the olive oil and season with salt and pepper.
Roast for 20-25 minutes, tossing about half way through.
You can garnish the fennel with some of the reserved leaves from the stalks, if desired.
Simple Roasted Fennel
- 1 large fennel bulb
- 1 Tablespoon extra virgin olive oil
- salt and pepper * to taste
- Preheat your oven to 450°F.
- Cut the stalks of off the bulb of fennel. Cut the bulb in half, lengthwise. Remove the core, if desired. Slice the bulb into 1/2" thick pieces and place on baking sheet lined with a Silpat mat, if desired.
- Roast for 20-25 minutes, until tender and just starting to caramelize. Top with fennel fronds, if desired.
- nutritional information is given as an estimate only and may vary