Roasted Fennel

I just pulled this tray of roasted fennel out of the oven, and I can’t stop sneaking bites! Who knew this underappreciated veggie could be such a show-stopper?!

Roasting the fennel brings out its sweet, mellow flavor while caramelizing its edges. Adding Parmesan, garlic, and fresh herbs is the final savory, aromatic touch.

This dish completely bridges the gap between comfort food and an elegant side dish.

It’s perfect, and I love it!

Why You’ll Love This Roasted Fennel

Taste Transformation: If you don’t mind the taste of licorice, there’s nothing wrong with raw fennel. However, roasting it in the oven completely transforms it into something incredible. It’s delightfully nutty and not nearly as bitter. 

Crispy Texture: Roasting the veggie also creates a perfectly balanced texture. It’s tender inside with crispy, golden-brown edges.

Easy Cleanup: With parchment paper lining the baking sheet, this recipe ensures minimal cleanup. Enjoy your meal without the hassle of extensive dishwashing.

Ingredients

• Fennel Bulbs: You can’t exactly make a fennel recipe without the fennel! Slice these aromatic bulbs into wedges and roast them until tender and caramelized. 

• Extra Virgin Olive Oil: Add a generous drizzle to ensure the wedges crisp up nicely. 

• Kosher Salt & Black Pepper: Season to suit your tastes.

• Parmesan Cheese: Freshly grated and subtly nutty, it’s the salty, savory complement to the roasted fennel.

• Garlic: For a pungent, aromatic essence to elevate the taste profile.

• Fresh Thyme Leaves: They have a nice, earthy flavor that pairs well with the fennel’s natural flavor. 

• Fresh Lemon Juice: The bright, citrusy finish. It balances the cheese’s richness and the roasted fennel’s sweetness. 

How to Make Roasted Fennel

There’s a bit more to roasting fennel than just throwing the bulbs on a baking sheet. Still, the recipe is surprisingly simple. 

1. Prep. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Remove the stalks and fronds from the fennel bulbs. Reserve a few of the fronds for a garnish. Cut the bulbs in half lengthwise, then slice into wedges. 

2. Season. Transfer the wedges to a large bowl. Add the olive oil, garlic, salt, and pepper, then toss to coat. Add the thyme and toss again. 

3. Roast. Spread the wedges in a single layer on the baking sheet and roast for 10 to 12 minutes. Flip the wedges and roast for another 10 to 12 minutes until caramelized on the edges.

4. Add the cheese. Sprinkle the Parmesan over the fennel and roast for another 5 to 10 minutes. The dish is ready once the cheese is golden brown and the fennel is tender. 

5. Finish and serve. Transfer the fennel to a serving platter and drizzle with fresh lemon juice. Garnish with the reserved fronds and serve hot. Enjoy! 

Tips for the Best Roasted Fennel

Here are a few more tips before you jump in. 

• Keep the wedges uniform. Each wedge should be about 1/2-inch thick. The closer they all are to the same size, the more evenly they’ll cook. 

• Check for tough spots. Some fennel bulbs will have a tough outer layer. (Similar to the first layer of a large onion after removing the skin.) If you notice any tough spots, remove that layer for the best taste and texture. 

• Be generous. Every piece should be thoroughly coated with the seasonings and thyme. Take a little extra time to ensure you do this step correctly. 

• Don’t overcrowd or overlap! The fennel wedges should be in a single, non-overlapping layer on the baking sheet. There should also be a small amount of space between each wedge. Leaving space between them allows the air to circulate for even browning. 

• Flip carefully! A spatula or long tongs works best. Be sure not to bump your hands on the hot oven. 

• Want extra caramelization? Broil the fennel for 1 to 2 minutes at the very end of the roasting process. Just monitor it closely, as broiling can quickly become burning. 

• Try tasty variations. Add extra veggies, such as sliced onions, cherry tomatoes, or olives, for more flavor. Experiment with other seasonings and herbs. Or swap out the Parmesan for a cheese variety you like better. 

How to Serve

You can serve roasted fennel in many ways, but these are my favorites: 

• As a side dish, particularly with grilled meats or holiday meals
• On salads
• As a topping for pasta dishes
• In sandwiches

How to Store

Before storing leftover roasted fennel, be sure to let it cool to room temperature. I also do not recommend freezing it. 

To Store: Transfer the fennel to an air-tight container. Store in the fridge for up to 3 days. 

To Reheat: Preheat the oven to 350 degrees. Reheat the fennel on a baking sheet for approximately 10 minutes until warm. Or microwave for 1 to 2 minutes until warm.