The Best Roasted Fennel Recipe

The Best Roasted Fennel Recipe starts with fresh bulbs of anise-scented fennel, pungent sliced garlic, and a kick of crushed red pepper flakes. The intense heat of the oven transforms the fibrous, crunchy raw vegetable into meltingly tender, caramelized wedges with a deeply mellow sweetness. It is a sophisticated, aromatic side dish that brings a bright, Mediterranean flair to any roast dinner for the whole family.

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Roasted Fennel Ingredients

• 2 large bulbs Fennel: Look for firm, white bulbs with bright green stalks. You need about 2 pounds total.
• 4 sprigs Thyme: Fresh woody herbs hold up well to the high roasting temperature.
• 2 cloves Garlic: Thinly sliced rather than minced to prevent burning at 475°F.
• 1/4 cup Extra-Virgin Olive Oil: Essential for roasting and flavor.
• 1/4 teaspoon Crushed Red Pepper Flakes: Adds a subtle heat that contrasts with the sweetness of the roasted fennel.
• 1 small Lemon: Cut into wedges for a fresh acidic finish.
• Kosher Salt: To season the vegetables.

How To Make The Best Roasted Fennel

1. High Heat Prep: Position a rack in the center of the oven and preheat to a scorching 475 degrees F. This high temperature is the secret to getting caramelized edges rather than steamed vegetables.
2. Butcher the Fennel: Pluck about 2 tablespoons of the feathery green fronds from the tops and set them aside for garnish. Trim the root ends and stalks. Cut the bulbs in half lengthwise. Using the tip of a sharp knife, cut an upside-down “V” to remove the hard core, but leave just enough so the layers stay attached. Slice each half into 1/4-inch thick wedges.
3. Season and Toss: In a large bowl, combine the fennel wedges, fresh thyme sprigs, sliced garlic, olive oil, red pepper flakes, and 3/4 teaspoon of salt. Toss thoroughly with your hands to ensure every crevice of the fennel is coated in the flavored oil.
4. Roast: Spread the mixture onto a rimmed baking sheet in a single layer. Roast for 30 to 35 minutes. You are looking for the fennel to become very tender (pierceable with a knife) and for the edges to be lightly browned and caramelized in spots.
5. Finish: Transfer the roasted vegetables to a serving platter. Scatter the reserved green fronds over the top for a pop of color and serve immediately with fresh lemon wedges for squeezing.

Recipe Tips

• The Slice Thickness: Consistency is key. If you slice the wedges too thick, they won’t tenderize fully before burning on the outside. Aim for a uniform 1/4 inch.
• Garlic Management: Because the oven is very hot, try to tuck the sliced garlic underneath the fennel pieces on the tray so they infuse the oil without turning into bitter charcoal.
• Don’t Crowd: Use a large enough baking sheet so the fennel isn’t piled up. Crowding creates steam, which prevents that delicious brown caramelization we want.
• The “V” Cut: When coring, be careful not to cut too much of the root end off, or the wedges will fall apart into individual layers. You want the wedges to hold together like little fans.

What To Serve With Roasted Fennel

• Roasted Fish: Fennel and fish are a classic pairing; try it with sea bass or salmon.
• Pork Chops: The anise flavor compliments the sweetness of pork beautifully.
• Citrus Salad: Serve alongside a blood orange and arugula salad.
• Roast Chicken: A lighter alternative to potatoes for a Sunday roast side.

How To Store Roasted Fennel

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm gently in a skillet over medium heat to maintain the texture, or microwave for 30-60 seconds.
• Freeze: Freezing is not recommended as the texture of the fennel becomes mushy and watery upon thawing.

Roasted Fennel Nutrition Facts

• Calories: 140 kcal
• Fat: 14g
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 1g
• Vitamin C: 10% DV

Nutrition information is estimated per serving.

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