Oven Roasted Fennel is the perfect side dish to your next meal! Roast the fennel by lining a roasting pan or baking dish with aluminum foil and brushing it with olive oil. Arrange the fennel slices on the pan, add more olive oil, then sea salt and roast them at 400°F (205°C) for 30 minutes or until the fennel wedges are cooked through and beginning to caramelize at the edges.

roasted fennel on a plate with parmigiano

The olive oil caramelizes the sweet fennel and the veggies turn into magic in your mouth! I like to top with fresh chunks of parmigiano to add texture and a little cheesy goodness.

What does Fennel Taste Like?

Uncooked fennel has a mild licorice flavor and crunchy texture. When fennel is cooked, the flavor becomes more delicate and the texture softens. Fennel can be sautéed, braised, baked and added to soups or stews. The feathery leaves have an even milder flavor and can be used in soups and salads or as a garnish.

Fennel is similar to anise seeds, but is sweeter and milder as compared to anise. It also has a licorice flavor. Anise seeds, cumin seeds, caraway seeds, or dill are often used as substitutes for fennel.

If you haven’t tried fennel- now is the time!

roasted fennel with bread and parmigiano

Fennel is commonly used in Italian cooking

Fennel features prominently in Italian cuisine, where bulbs and fronds are used, both raw and cooked, in side dishes, salads, pastas, vegetable dishes and risottos. Fennel seed is a common ingredient in Italian sausages and meatballs.

The distinct sweet anise flavor reminds me of many dishes we make in Italy. I also remember munching on raw fennel fresh from the fruit and vegetable stands in the summertime. I love the crunch, almost like a celery, but tastier and sweeter. If you haven’t tried fennel or had it lately, it is time!

Health Benefits of Fennel

A vegetable that nourishes you in more ways than one.

The fiber, potassium, folate, vitamin C, vitamin B-6, and phytonutrient content in fennel, coupled with its lack of cholesterol, all support heart health. Fennel contains significant amounts of fiber.

Made with Amore,

Elena

Mangia! Mangia! (Eat!)

final dish on a plate and a wodden board in the background

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roasted fennel with bread and parmigiano

Roasted Fennel Recipe (Italian Style)

  • Author: Elena Davis
  • Prep Time: 5 min
  • Cook Time: 30 min
  • Total Time: 35 minutes
  • Yield: 46 servings 1x
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian

Description

The olive oil caramelizes the sweet fennel and the veggies turn into magic in your mouth! I like to top with fresh chunks of parmigiano to add texture and a little cheesy goodness. 


Ingredients

Scale
  • 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut thinly in 1/2 inch slices (the fennel will shrink a bit as it cooks)
  • 2 tablespoons (or more) of extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 cup fresh parmigiano chunks (cut pieces from block of parmigiano cheese)

Instructions

  1.  Preheat oven to 400°F (205°C)
  2.  Line a roasting pan or baking dish with aluminum foil and brushing it with olive oil. Arrange the fennel slices on the pan, add more olive oil (until the fennel is covered on all sides). Sprinkle with sea salt and roast for 30 minutes or until the fennel wedges are cooked through and beginning to caramelize at the edges.
  3.  If desired add parmigiano chunks after the fennel is slightly cooled on the pan. Enjoy hot, room temperature, or even cold.

Keywords: fennel, side dish, vegetarian, veggie side dish, side dish, parmigiano, olive oil, vegetable, dinner