Roasted Fennel

Roasted Fennel is a delicious, somewhat unique, side dish recipe. It’s easy to make and can be served alongside of most main dishes. Fennel is a low carb, low glycemic vegetable which makes this recipe ideal for those following a low carb or keto diet.

This post contains affiliate links. See our Disclosure Statement for more information.

Fennel is all too often looked over in the produce section of the grocery store. In fact, when I purchased the fennel for this recipe, it wasn’t even listed under “fennel” in their system. The code on it was for celery root.

With it’s huge bulb and furry-looking stalks, it can be a bit intimidating if you’ve never made it before. But, this Roasted Fennel recipe is actually really easy to prepare and good for you too.

Fennel gets a bad rap, especially 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 might not love fennel.

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 a few times for it to really grow on me. It’s low in carbs so it’s another vegetable option when following a low carb or keto diet, like I do most of the time. The more options, the better, right?

All this is to say, give it a chance! You might end up loving it.

Why This Recipe Works

It’s a simple recipe to prepare and can be served alongside of most main protein recipes.

Fennel is a good source of vitamin C and folate and also contains potassium, phosphorus, calcium, manganese, chromium, copper, zinc, and iron.

It’s low in calories, carbohydrates, and fat.

How to Make Roasted Fennel

What You Need To Make This Recipe

 

To make this recipe you will need:

• 1 bulb of fennel (for 2 servings)
• 1 tablespoon of olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Preheat your oven to 400°F.

Cut the bulb of fennel into slices.

How to Cut Fennel

Cut the stalks off of the top of the bulb.

Tip: you can save the stalks and fronds to use in other recipes or for stock. The fronds can also be used as garnish.

Trim the root end, as well, and remove the tougher outer layer.

Cut the bulb in half lengthwise.

Lay each side flat and cut into 1/4 to 1/2-inch slices, or you can dice it.

Create!

Place the fennel on a sheet pan.

Toss with the olive oil and season with salt and pepper.

Roast for 20-25 minutes, tossing about half way through. The fennel will shrink and start to brown and caramelize.

Present!

You can serve as is, or garnish the fennel with some of the reserved fronds, if desired.

Tips and Techniques

• Fennel shrinks significantly when cooking. You may need 2-3 bulbs depending on how many servings you need.
• Save the stalks and fronds to use in other recipes. The fronds can also be used as garnish.
• Store leftovers in an airtight container in the refrigerator. Use within 5 days.

FAQ’s

Is Fennel Low Carb?

Fennel has about 3.5 grams of net carbs per one cup. It’s a very low glycemic food.

Can You Eat Fennel Raw?

Yes. You can eat fennel raw or cooked. It’s sweeter when raw, and has a light anise or licorice flavor when cooked.

Some ways that you can enjoy fennel raw are to use it in salads, or you can juice it.

More Easy Vegetable Side Dishes to Try

Here are a few more easy vegetable side dishes that you may want to try:

• Roasted Cabbage Wedges
• Simple Roasted Rutabaga
• Roasted Radishes
• Roasted Turnips
• Roasted Chili Spiced Carrots
• Spiralized Sweet Potatoes with Brown Sugar Honey Butter

Love this Simple Roasted Fennel recipe? Follow me on Pinterest, Instagram, and Facebook for more!

This recipe was originally published on June 6, 2018. It was updated with new images, tips, techniques, and FAQ’s in October 2020.