Roasted fennel is one of those foods that I can eat, and eat, and eat, and eat. I just love it. This recipe is only fennel, olive oil, salt and pepper. That’s it. You’ll notice the serving size is only two, because in my family (Shaw and DiCello) we love our fennel. So I plan for 1 fennel bulb per person, which occasionally leaves some leftovers.
I started seeing fennel in recipes by Giada on the Food Network back in college. I was extremely wary of it because I do not like black licorice or anise, which is essentially fennel’s flavor. I got courageous one day and made her Roasted Halibut with Grapefruit Fennel Salsa. Worried about its flavor, I barely used the amount of fennel she called for and I sliced it super thin. Well, I loved it. I don’t remember the first time I roasted fennel, but now that’s my favorite way to eat it.
You can find really affordable fennel at Trader Joe’s. They started carrying it just a few years ago. It’s only $1.99 for 2 bulbs, the best price I’ve seen. Standard grocery stores normally carry it at around $3.99 per pound.
If you’re new to fennel, prep is simple. Slice off the green tops and the bottom of the bulb. Then just slice it into about 1/4 inch slices and you’re ready to roast. If you slice it thinner it will cook faster and vice versa. Depending on the size of your fennel bulbs, you may need two baking sheets to make it all fit. While roasting, you want the slices to be in one even layer, preferably not touching. If they’re sitting on top of each other, the fennel will steam not roast. If they steam, they won’t caramelize and get that browned color or sweet flavor.
Get ready to be addicted to a new veggie side dish.
- 2 bulbs fennel, sliced into ¼ inch slices
- 2 tablespoons olive oil
- salt and pepper, to taste
- Heat oven to 425 F.
- Add olive oil to baking sheet. Use one piece of sliced fennel to spread the oil evenly over the sheet.
- Place the fennel slices on the baking sheet. Rub each slice in the olive oil and then flip over to get olive oil on each side of the slices.
- Sprinkle with salt and pepper.
- Bake for 30-40 minutes.
Have you ever cooked with fennel before? Are you interested or intimidated by it?
Lauren @ Lauren Caris Cooks says
Great tips thank you!
Kate Miller says
Absolutely delicious! My new favourite vegetable!