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This roasted fennel recipe is wonderful. Oven-baking mellows out the strong licorice flavor of fennel and brings out wonderful nuttiness and creaminess.
Olive oil and grated parmesan further enhance its flavor and turn it into a true delicacy!
If you've never tried roasted fennel, you're in for a treat! The anise-flavored, crunchy bulbs are completely transformed in the oven into a wonderfully creamy, cheesy, and caramelized side dish.
The only caveat: a faint licorice flavor remains even after cooking, so if you're not a fan of this particular flavor, here are some other vegetable recipes for you to try.
Jump to:
- Ingredients
- Variations
- Roasted Fennel Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Vegetable Recipes
- Foodie Newsletter
- Recipe Card
- Reviews
Ingredients
You'll only need a few simple ingredients to make this roasted fennel recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Fennel bulbs: Pick ones with smooth white skin with no brown spots.
- Olive oil: My favorite oil! It's so very tasty. Another yummy option is melted butter.
- Kosher salt and black pepper: If using fine salt, you should reduce the amount you use by half, or the dish could end up too salty.
- Grated Parmesan: Make sure you use finely grated parmesan and not coarsely shredded cheese.
Variations
- You can use melted butter instead of olive oil. It's delicious!
- You can sprinkle the dish with garlic powder in addition to salt and pepper. I usually add ½ teaspoon.
- Sprinkle the finished dish with a pinch of red pepper flakes.
Roasted Fennel Instructions
Scroll down to the recipe card for detailed instructions. Here's an overview of the steps:
- You start by slicing the fennel bulbs. (Photos 1-2).
- Arrange the slices in a baking dish. Drizzle them with olive oil and toss to coat, then sprinkle them with salt and pepper. (Photo 3).
- Next, bake the fennel for 15 minutes in a 425°F oven. (Photo 4).
- Carefully remove the pan from the oven. Sprinkle the partially cooked fennel with grated parmesan. (Photo 5).
- Return the pan to the oven and bake the fennel until tender and browned, for about 15 more minutes. (Photo 6).
Expert Tips
- The reason this recipe works so well is the hot oven. You want the fennel slices to caramelize - that's when their flavor and texture transform. So make sure your oven is set to 425°F. A lower oven won't work as well.
- Another important tip is to dry the bulbs well after you rinse them. This is another way to ensure that the fennel bakes in the oven rather than steam.
Recipe FAQs
What does fennel taste like?
Raw fennel has a strong anise flavor. Some people like it, others not so much.
Cooking transforms it, though. Oven-baking caramelizes the bulbs. It downplays their licorice flavor and brings out a nutty, delicious creaminess, further enhanced in my version by grated parmesan.
Can you eat fennel raw?
Yes. You can slice the bulb very thinly and add it to salads. It will add a licorice flavor and a crunchy texture.
Keep in mind that in its raw state, fennel has a pretty strong anise flavor, so it's best to use it sparingly.
Can you eat all parts of the fennel?
Yes. The bulb is delicious whether raw or cooked and the leaves can be chopped and added to salads.
The stalks, however, while edible, are quite tough, so I usually discard them. Although - for those who like their flavor - they can be added to soups or stews as a flavoring agent, then discarded.
Serving Suggestions
You can serve roasted fennel with any entree that you would normally serve with a starchy side such as potatoes. In other words, this is a side dish that goes with anything!
I often serve it with chicken parmesan, baked salmon, baked cod, or chicken leg quarters, because I can bake both the main and the side in the same 425°F oven.
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them in the microwave at 50% power.
They're not as good as when freshly cooked, but they are still very tasty!
More Vegetable Recipes
- Fried Cabbage
- Roasted Eggplant
- Roasted Brussels Sprouts
- Green Beans with Bacon
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Recipe Card
4.98 from 106 votes
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Roasted Fennel Recipe
This roasted fennel is wonderful. Oven-baking mellows out the strong licorice flavor of fennel and brings out wonderful nuttiness and creaminess.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: American
Servings: 3 servings
Calories: 156kcal
Author: Vered DeLeeuw
Ingredients
- 2 large fennel bulbs about 1 lb.
- 2 tablespoons olive oil
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ¼ cup Parmesan dry-grated
Instructions
Preheat your oven to 425°F.
Remove the stems of the fennel. Rinse and dry the bulbs. Slice each bulb in half lengthwise. With the cut side down, slice the bulb vertically into ½-inch-thick slices.
Arrange the fennel slices in a 13 X 9-inch baking dish. Drizzle them with olive oil and use your hands to coat them well. Sprinkle the fennel with salt and pepper.
Bake for 15 minutes. Carefully remove the baking dish from the oven, gently toss the fennel slices, then sprinkle them evenly with grated parmesan cheese.
Return the pan to the oven and keep baking until the fennel is fork-tender and the top is golden brown, for about 15 more minutes.
Video
Notes
The reason this recipe works so well is the hot oven. You want the fennel slices to caramelize - that's when their flavor and texture transform. So make sure your oven is set to 425°F. A lower oven won't work as well.
Another important tip is to dry the fennel bulbs well after you rinse them. This is another way to ensure that the fennel roasts in the oven rather than steam.
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them in the microwave at 50% power.
Nutrition per Serving
Serving: 0.3recipe | Calories: 156kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 389mg | Fiber: 4g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
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