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 are going to 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 this roast 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
- 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)
- 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.
Wonderful. I used giant fresh garlic sliced and added nooch instead of cheese to keep it vegan. Delicious
Awesome!! So happy you enjoyed it!
Just getting ready to make this again for the second time, it was super easy and yummy! My 10 year old declared “This is delicious!” with her first taste. Thanks for this awesome and simple recipe.
Love this recipe! I have always sautéed fennel, but roasting is so delicious too. We love this recipe! Thank you.
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Always ate fennel raw, but wanted to give roasted a try. Yummy! Will definitely make this again.
My new favorite vegetable. This dish was delicious. I will make it again.
I followed the recipe exactly and the fennel was not melting or tender. It was tough and hard. I’m not sure of the remedy but I suspect the cooking time was insufficient. or maybe foil over the tray. As this was hoping to be the side dish to a fine roast turbot…(not a cheap fish) the disppointment was keenly felt. Disappointed of Tavira, Portugal.
Im so sorry to hear that! I suspect that the fennel was cut too thick. Next time I recommend cutting it thinner which result in tender pieces.
Thank you for the great flavors! I wanted to try something new and this was a great side dish.
Absolutely delicious and easy to make.
Totally yummy! I’ve never been a fan of fennel before, but this was delicious. Still a faint aniseed flavour, but gorgeous caramelised edges and a full-bodied flavour somehow reminiscent of roast potatoes, only much lower in carbs! Thank you!
I received two fennel bulbs in my veg box delivery yesterday and promptly went for a search of a good recipe. I’ve never cooked fennel before but luckily your recipe worked perfectly! So delicious 🤤 especially after adding a sprinkle of sea salt on top.
I cooked mine directly on a baking tray, no foil or anything else like that.
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!
I was taught to remove the core, I see you’ve left it! I will try this for thanksgiving
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 just made this and wow, truly amazing , no licorice taste at all
Reminds me of caramelized onions
I will make this again for sure
Easy to prepare.
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.
Cooking this now and smells delicious
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!
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!
If you hate raw fennel, please don’t write this vegetable off until you have tried roasting it first
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!
Thank you for the great flavors!
Absolutely delicious! We make this at least twice a week for dinner and the leftovers are super tasty too!
For the delicious flavors, I am grateful. I was looking for a new side dish to try, and this fit the bill perfectly.
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