Slow roasted fennel is an amazing side dish that goes with any meal!
This fennel is perfectly seasoned, and the process of oven roasting brings out the caramelized sweetness and slight crispiness. If you love roasted veggies, make sure to try oven roasted radishes, roasted delicata squash, or our tasty roasted delicata squash soup.
Slow Roasted Fennel Recipe
When I’m feeding my our family, side dishes are an important part of any meal. A great side dish can help stretch out any meal. They’re perfectly crispy on the edges, and soft and caramelized on the inside. Whenever I serve this toasted fennel to guests, they always ooh and ahh about the taste.
What does roasted fennel taste like?
If you’ve never tried oven roasted fennel before, you’re in for a treat!
Uncooked fennel has a mild licorice flavor, and it’s crunchy.
Fun fact: Fennel is one of the three main ingredients, in absinthe, along with wormwood and anise!
Cooking fennel in the oven by roasting gives it a subtle and sweet flavor, and the texture is smooth and creamy.
My mantra for cooking is keep it simple. This recipe is perfect, since it only needs four ingredients, and the preparation time is minimal. If you have fennel in the house, you’ll likely already have the other three ingredients (olive oil and salt and pepper) in the pantry.
It does take almost an hour to bake in the oven, but every minute is worth it, since the slow roasting gives this fennel bulb recipe a mellow, smooth flavor. So good!
What you’ll need
One of my favorite things about this oven baked fennel recipe is that the ingredients are so simple!
All you’ll need are fennel bulbs (the fresher the better, of course), extra virgin olive oil, and salt and pepper.
You’ll also need a 11″x17″ baking sheet, lined with parchment paper.
How to make oven roasted fennel
Preparing this roasted fennel bulb only takes a few minutes. It can be made in three simple steps: cut, season, and roast.
First, wash the fennel bulb, and remove green fronds from the top.
Then, chop two tablespoons of the fennel fronds, and set aside for garnish.
Wash fennel bulbs, and cut off tops.
Cut fennel bulbs lengthwise into 1/4 inch thick slices. It’s OK if the slices are slightly thicker or thinner, but try to make them consistent, so they all cook evenly. If you cut them unevenly, they’ll likely cook unevenly as well.
Brush both sides of the fennel slices with the extra virgin olive oil.
Place fennel slices, in a single layer, on 11″x17″ parchment paper lined baking sheet.
Bake in 325 degree (Fahrenheit) oven until lightly browned, turning once half way through.
The fennel is done, when it’s fork tender, and golden brown.
Sprinkle with chopped fennel fronds, and serve warm.
Roasted fennel with Parmesan
On of my favorite variations of this recipe is to add Parmesan during baking. Parmesan adds a delicious, cheesy, salty, and slightly tangy flavor to this dish that you’ll love.
- 4 fennel bulbs
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- Preheat oven to 325 degrees Fahrenheit.
- Wash fennel bulbs, and cut off tops.
- Chop two 2 tablespoons of green fennel fronds, and set aside for garnish.
- Cut fennel bulbs lengthwise into 1/4 inch thick slices.
- Brush both sides of the fennel slices with the extra virgin olive oil
- Place fennel slices on 11″x17″ parchment paper lined baking sheet.
- Bake for 50 minutes in oven until lightly browned, turning once half way through.
- Garnish with chopped fennel fronds.
- Serve warm.
Top make roasted fennel with Parmesan, sprinkle fennel slices with 3 tablespoons of grated Parmesan halfway through baking. Use real Parmesan for the best flavor.
Amount Per Serving: Calories: 117Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 119mgCarbohydrates: 6gFiber: 3gSugar: 3gProtein: 1g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information should only be used as a general guideline.