Dairy Free Gluten & Grain Free Keto Nut Free Paleo Specific Carbohydrate Diet Vegan Whole30

Roasted Fennel with Garlic & Herbs

This Roasted Fennel is buttery, caramelized on the edges, and deliciously sweet in flavor. This easy-to-prepare side dish goes fantastically well with roast chicken or fish and is sure to impress. Roasted Fennel with Garlic & Herbs

This Roasted Fennel is one of my favorite side dishes because cooking fennel is incredibly easy and so delicious. Really, I love all roasted veggies, but fennel transforms when roasted, losing all of its licorice flavor and crunchy texture to become caramelized, soft, and deliciously flavorful. It is a highly underused vegetable, in my opinion. 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 Roasted Fennel

Prep it ahead of time as an amazing side dish to prepare for a dinner party.
The fennel slices become soft and practically melt in your mouth when roasted, giving you a caramelized and buttery flavor.
Not a fan of the sharp licorice notes of raw fennel? Try it roasted and you will change your mind!
Suitable for any diet; this is Vegan, Whole30, Paleo, Keto, Dairy Free, Grain Free, Gluten Free, and Specific Carbohydrate Diet Legal.
Toss it with other veggies, like carrots, onions, and broccoli.

Ingredients You Will Need

Fennel bulbs: I used two fennel bulbs for this, but you can use small fennel wedges for this, so it cooks evenly and caramelizes perfectly.
Olive oil: Use melted butter to add to the buttery flavor, if you’re not dairy-free, but avocado oil would also work wonderfully.
Fresh garlic: Finely mince the garlic by hand or use a garlic press to release all the delicious garlicky flavor.
Seasonings: Sea salt, black pepper, and dried thyme are what I used, but you can use other dried herbs, like rosemary or basil, or use fresh herbs.
Parmesan Cheese: Parmesan is insanely delicious sprinkled on at the end, but you can omit it if you’re dairy-free, or use nutritional yeast.

You can find the recipe card below for full measurements

Kitchen Tools You Will Need

Baking Sheet/Sheet Pan
Parchment Paper or Aluminum Foil
Mixing Spoon

How to Make Roasted Fennel

Preheat the oven. Remove any of the stalks from the fennel bulbs and then cut the fennel in half lengthwise. Arrange the slices on a parchment paper-lined rimmed baking sheet, ensuring that they are all laid out evenly in a single layer.
Combine the olive oil and minced garlic in a bowl and brush it over the sliced fennel. Then, sprinkle the seasonings over the top to season well.
Place in the hot oven and roast 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.
The fennel should be tender and caramelized on the edges (cook for another 5-8 minutes if it’s not yet tender). Serve warm.

Ways to Modify

You can add more veggies to the sheet pan, like shallots, carrots, green beans, mushrooms, and more. The roasted vegetable options are endless!
Change up the seasonings! See how I love to make Roasted Radishes, Roasted Broccoli, or Roasted Carrots for inspiration.
Add a splash of lemon juice and lemon zest to give it a deliciously bright flavor.

Dietary Customizations

Leave out the Parmesan cheese to make it dairy-free, or use dairy-free Parmesan or nutritional yeast.
Omit the garlic if you are on the FODMAP diet.

Making This in Advance

You can meal prep this easy roasted fennel recipe about 3-4 days in advance. Be sure to store it in an airtight container after cooling it to room temperature. You can enjoy it cold on salads or in wraps, or warm it in the oven at 375 degrees F for 10-12 minutes. You can also warm in a skillet on medium heat until heated through.

What About Leftovers

Bring your leftovers to room temperature and then store them in an airtight container in the fridge. The leftovers will last 3-4 days and can be enjoyed on their own or added to a frittata, salad, and more!

Serving Suggestions

As a side dish, it is an excellent accompaniment to grilled fish or this amazing Greek Roasted Chicken
Leftover roasted fennel is delicious when added warm or cold to a salad. You can even use it to make this Green Bean & Roasted Fennel Salad
Add them to a frittata like this Greek Frittata or Sheet Pan Frittata, and of course, your morning eggs.
Stir it into pasta such as zoodles with chopped bacon and a light garlic oil sauce.

Using the Whole Fennel

The fennel bulb is perfect when thinly shaved in salads. Of course, roasted, grilled, braised, or sautéed is fantastic as it softens and releases a natural sweetness, or add it to soups to add depth and incredible nutrients.
Fennel stalks are tougher than the bulb, but can still be used. You will use it like celery to flavor homemade broths and stocks, and you can also lay it under roasted meats and fish to add flavor.
Fennel Fronds: The feathery leaves of the fennel can definitely be used. I would suggest using it like you would use dill; sprinkle on roasted veggies, soups, fish, or salads. You can also add it to homemade dressings or pesto.

More Fennel Recipes You’ll Love:

If you make this roasted fennel 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!