These roasted fennel wedges are tender, candy, and deeply caramelized. Garnished with lemon zest and/or Parmesan, they seem to be a scrumptious aspect dish.
This roasted fennel recipe is certainly one of my all-time favourite aspect dishes. I am keen on roasted broccoli, roasted cauliflower, and roasted carrots, however I would love roasted fennel most of all.
Uncooked fennel has a definite anise taste and crunchy texture. Roasted fennel, then again, is fantastically tender, nearly silky. Because it caramelizes within the oven, its licorice taste transforms into one thing sweeter, nuttier, and richer. There’s nothing else fairly prefer it.
Should you’ve by no means tried roasted fennel, I hope you’ll quickly. Serve it as a aspect dish with any weeknight dinner, or gown it up with garnishes like lemon zest and Parmesan for a vacation meal. This recipe is straightforward to make and insanely flavorful. You’ll love having it in your again pocket!
The best way to Roast Fennel
Fennel consists of a white bulb with mild inexperienced stalks and feathery, dill-like fronds. Should you’ve by no means labored with fennel, you may be questioning the place to start out. (How do you chop it? Which components are you able to eat?)
Take a look at my information to cook dinner fennel to get solutions to questions like these.
When you’re able to make roasted fennel, right here’s what you’ll want:
Roasted Fennel Components
- Fennel, after all! Two medium to massive bulbs are sufficient to serve 4. Within the grocery retailer, it’s possible you’ll discover fennel with or with out stalks and fronds hooked up. Both choice works right here. In case your bulbs have them, trim them off. Reserve among the fronds for garnish. I like to make use of the stalks and additional fronds in selfmade vegetable inventory.
- Further-virgin olive oil – It helps the fennel soften and caramelize within the oven.
- And salt and pepper – To make the fennel’s candy and savory taste pop.
Discover the entire recipe with measurements beneath.
Cooking Methodology & Ideas
Yow will discover the entire roasted fennel recipe with measurements beneath, however for now, right here’s a step-by-step overview of the way it goes:
Begin by chopping the fennel into wedges. Slice the bulbs in half lengthwise. Then, lower every half into 1-inch wedges.
Season the fennel with olive oil, salt, and pepper. Unfold 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 one more 20 to 25 minutes, or till the fennel is tender and browned.
- Tip: If the fennel is properly browned after 45 minutes however the edges are nonetheless agency, take away it from the oven and canopy it with foil. Set it apart for five to 10 minutes. Because it rests beneath the foil, it is going to proceed to steam and soften.
The best way to Serve Roasted Fennel
Whenever you’re able to serve, prepare the roasted fennel on a serving platter and squeeze it with lemon juice.
It’s scrumptious by itself, however I like it much more with garnishes like these:
It pairs properly with any merely cooked protein or pasta dish. I like it with my vegetarian lasagna and baked ziti.
Leftover roasted fennel retains properly for as much as 3 days in an hermetic container within the fridge. Listed here are just a few tasty methods to make use of it up:
Or just reheat it within the microwave and luxuriate in it as a aspect dish!
Extra Fennel Recipes to Strive
Should you love this roasted fennel, attempt certainly one of these easy fennel recipes subsequent:
Roasted Fennel
Serves 4
This roasted fennel recipe is a simple, scrumptious aspect dish! The wedges are fantastically tender and caramelized. We love them with garnishes like lemon zest, Parmesan, and/or breadcrumbs.
- 2 medium or massive fennel bulbs
- 1 to 2 tablespoons extra-virgin olive oil
- Sea salt and freshly floor black pepper
- Lemon wedge, for squeezing
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Preheat the oven to 400°F and line a big baking sheet with parchment paper.
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Trim any fronds from the fennel bulbs and put aside for garnish. Halve the fennel lengthwise and lower every half into 1-inch wedges.
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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 as much as 1 extra tablespoon oil to frivolously coat it.
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Unfold evenly on the baking sheet and roast for 20 minutes. Flip, then roast for 20 to 25 extra minutes, or till tender and golden brown across the edges. If the fennel is properly browned however the edges are nonetheless agency, take away from the oven and canopy loosely with foil for five to 10 minutes to let it steam and soften a bit extra.
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Switch to a serving platter and squeeze with lemon juice. Garnish with desired toppings, season to style, and serve.
