Roasted Fennel with Garlic & Herbs
This Roasted Fennel is buttery, caramelized on the edges and deliciously sweet in flavour. This is an easy to prepare side dish that goes fantastically well with roast chicken or fish. This is Vegan, Whole30, Paleo, Keto, Dairy Free, Grain Free, Gluten Free, and Specific Carbohydrate Diet Legal.
This Roasted Fennel is one of my favourite side dishes because it’s incredibly easy to make, and so delicious. Fennel transforms when roasted, losing all of its licorice flavour and crunchy texture to become caramelized, soft and deliciously buttery. If you hate raw fennel, please don’t write this vegetable off until you have tried roasting it first, there is almost zero resemblance between the two.
Why You Will Love This Dish
- Prep it ahead: it’s a great side dish to prepare for a dinner party. The fennel can be cut and topped with the herbs and garlic up to a day in advance and then put in the oven 30 minutes before eating.
- The caramelized and buttery flavour: the fennel becomes soft and practically melts in your mouth when roasted. Thanks to its mild flavour, it’s a great side dish to serve with a bold main as there is no risk in the flavours clashing.
- Not a fan of the sharp licorice taste raw fennel? I don’t blame you. Raw it can be a bit too overpowering a flavour for some, but once roasted any taste of licorice disappears. Don’t write off fennel until you have tried it roasted, it truly becomes a completely different vegetable
- It is suitable for almost any diet: I love sprinkling parmesan cheese over the top of the fennel for added saltiness but if you are on a Dairy Free diet the fennel will still be delicious without it.
How To Serve Roasted Fennel
- As a side dish: it is a great accompaniment to grilled fish or chicken (especially roast chicken!)
- Added to a salad: Leftover roasted fennel is delicious added warm or cold into a salad. You can even use it to make this Green Bean & Roasted Fennel Salad
- Leftovers can be added into a frittata: Add leftovers into a frittata with spinach, red onion and tomatoes.
- Stir it into pasta: Leftover roasted fennel can be added into a pasta dish such as zoodles with chopped bacon and a light garlic oil sauce.
Here are a few other fennel recipes that you will love:
- Green Bean & Roasted Fennel Salad
- Caramelized Leek, Fennel & Onion Gratin
- Crispy Lemon & Herb Chicken with Fennel
- Fennel, Pickled Onion & Apple Salad
- Citrus, Fennel, Avocado & Shrimp Salad
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Roasted Fennel with Garlic & Herbs
Ingredients
- 2 large bulbs fennel
- 3 tbsp olive oil
- 2 cloves garlic minced
- 3/4 tsp salt
- 1 tsp black pepper
- 1 tsp thyme
- 1/4 cup parmesan (omit if Dairy Free/Paleo/Vegan)
Instructions
- Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius)
- Remove any of the stalks from the fennel bulbs and then cut them in half lengthwise. Cut each halved fennel bulb into 1/2 inch thick slices and arrange the slices on a parchment paper lined baking sheet ensuring that they are all laid out evenly and do not overlap.
- In a bowl combine the olive oil and minced garlic and brush it over the sliced fennel and then sprinkle the thyme, salt and pepper overtop to ensure they are all well seasoned.
- Roast the fennel in the oven for 25 minutes. After 25 minutes if using parmesan, sprinkle it over the fennel and then return the tray to the oven to bake for another 10 minutes.
- After 35 minutes of baking the fennel should be tender and caramelized on the edges (cook for another 5-8 minutes if its not yet tender). Serve warm.
Nutrition
So so good! Whenever I make this for guests they are shocked at how good it is and ask for the recipe. We make these a few times a week at least! And leftovers are super tasty too!
I had never cooked fennel before using this recipe. I absolutely love it and this is now a side dish I make a few times a week. It’s so tasty!
This was so simple and so tasty! I had lots of leftover fennel in the fridge and didn’t know what to know with it. Problem solved!
Cooking this now and smells delicious
As a continental I love fennel. Not very popular in the Uk. At home we always had it with fish. The roasted one is a winner. Delicious, I mixed the oil with the garlic and thyme.
Great flavors.
Easy to prepare.
I just made this and wow, truly amazing , no licorice taste at all
Reminds me of caramelized onions
I will make this again for sure
Delish! the only thing I did differently was in the method. I put there herbs and oil and salt in a large salad bowl and mixed together, allowing to sit while I prepped the fennel. When slicing the fennel, I left the layers attached to the center. then tossed the slices in the oil and herbs. That way all the pieces get well coated with the seasonings. Then I laid on a parchment covered pan for roasting. followed the rest of the recipe as written. The other advantage of the salad bowl trick for coating veggies for roasting is that the oil and seasonings that remain in the bowl can be added to the salad dressing for the salad that will be tossed in the same bowl. Then the dressing complements the veggies. I do this with all roasted veggies.
I was taught to remove the core, I see you’ve left it! I will try this for thanksgiving
I make this roasted fennel at least twice a week, its so delicious! It’s such an easy side dish to prepare and even my kids love it. Leftovers are also tasty reheated. .
Yea! I’m so happy to hear that you like it Stacey!