These roasted fennel wedges are tender, sweet, and deeply caramelized. Garnished with lemon zest and/or Parmesan, they're a delicious side dish.
This roasted fennel recipe is one of my all-time favorite side dishes. I adore roasted broccoli, roasted cauliflower, and roasted carrots, but I might love roasted fennel most of all.
Raw fennel has a distinct anise flavor and crunchy texture. Roasted fennel, on the other hand, is beautifully tender, almost silky. As it caramelizes in the oven, its licorice flavor transforms into something sweeter, nuttier, and richer. There’s nothing else quite like it.
If you’ve never tried roasted fennel, I hope you will soon. Serve it as a side dish with any weeknight dinner, or dress it up with garnishes like lemon zest and Parmesan for a holiday meal. This recipe is easy to make and insanely flavorful. You’ll love having it in your back pocket!
How to Roast Fennel
Fennel consists of a white bulb with light green stalks and feathery, dill-like fronds. If you’ve never worked with fennel, you might be wondering where to start. (How do you cut it? Which parts can you eat?)
Check out my guide to how to cook fennel to get answers to questions like these.
Once you’re ready to make roasted fennel, here’s what you’ll need:
Roasted Fennel Ingredients
- Fennel, of course! Two medium to large bulbs are enough to serve four. In the grocery store, you may find fennel with or without stalks and fronds attached. Either option works here. If your bulbs have them, trim them off. Reserve some of the fronds for garnish. I like to use the stalks and extra fronds in homemade vegetable stock.
- Extra-virgin olive oil – It helps the fennel soften and caramelize in the oven.
- And salt and pepper – To make the fennel’s sweet and savory flavor pop.
Find the complete recipe with measurements below.
Cooking Method & Tips
You can find the complete roasted fennel recipe with measurements below, but for now, here’s a step-by-step overview of how it goes:
Start by cutting the fennel into wedges. Slice the bulbs in half lengthwise. Then, cut each half into 1-inch wedges.
Season the fennel with olive oil, salt, and pepper. Spread it in a single layer on a sheet pan lined with parchment paper.
Roast at 400°F for 20 minutes, then flip and roast for another 20 to 25 minutes, or until the fennel is tender and browned.
- Tip: If the fennel is well browned after 45 minutes but the edges are still firm, remove it from the oven and cover it with foil. Set it aside for 5 to 10 minutes. As it rests under the foil, it will continue to steam and soften.
How to Serve Roasted Fennel
When you’re ready to serve, arrange the roasted fennel on a serving platter and squeeze it with lemon juice.
It’s delicious on its own, but I love it even more with garnishes like these:
- Lemon zest
- Grated Parmesan cheese
- Chopped fennel fronds or fresh herbs
- Homemade breadcrumbs
It pairs nicely with any simply cooked protein or pasta dish. I love it with my vegetarian lasagna and baked ziti.
Leftover roasted fennel keeps well for up to 3 days in an airtight container in the refrigerator. Here are a few tasty ways to use it up:
- Toss it with pasta.
- Use it as a pizza topping.
- Add it to a salad.
- Use it in a frittata.
Or simply reheat it in the microwave and enjoy it as a side dish!
More Fennel Recipes to Try
If you love this roasted fennel, try one of these simple fennel recipes next:
Roasted Fennel
Equipment
Ingredients
- 2 medium or large fennel bulbs
- 1 to 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Lemon wedge, for squeezing
Topping options
- Freshly grated Parmesan cheese
- Lemon zest
- Seasoned Homemade Breadcrumbs
- Chopped fennel fronds
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Trim any fronds from the fennel bulbs and set aside for garnish. Halve the fennel lengthwise and cut each half into 1-inch wedges.
- Place the fennel wedges on the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. If the fennel feels dry, add up to 1 more tablespoon oil to lightly coat it.
- Spread evenly on the baking sheet and roast for 20 minutes. Flip, then roast for 20 to 25 more minutes, or until tender and golden brown around the edges. If the fennel is well browned but the edges are still firm, remove from the oven and cover loosely with foil for 5 to 10 minutes to let it steam and soften a bit more.
- Transfer to a serving platter and squeeze with lemon juice. Garnish with desired toppings, season to taste, and serve.
I was glad/relieved that it was only 2 bulbs sliced into thin wedges. Fennel is expensive!! Can’t wait to try this.
Hi Jess, I hope you enjoy!