This simple and savory roasted fennel recipe coaxes out the best of this flexible, flavorful vegetable. Easy, hands-off recipe.
Why we love this recipe
Fennel can be a little bit polarizing, but this recipe might just convert skeptics. When roasted, the flavor mellows dramatically, and this recipe complements its inherent qualities beautifully with:
- A tender-inside, crisp and caramelized-outside texture
- Pops of savory and tangy flavor from the parmesan and lemon juice
- A vibe that holds its own while complementing a wide variety of dishes
What you'll need
Here's a glance at the ingredients you'll need to make this recipe.
- Fennel is at its peak in the winter and early spring, but it tends to be available year-round. Choose very firm, unblemished bulbs that are heavy for their size.
- Regular fine sea salt works perfectly, but I love to kick things up with our famous herb salt.
- Choose a good-quality, freshly grated parmesan cheese. It adds a ton of savoriness to this simple dish.
How to make it
Here's an overview of what you'll do to make this wonderfully savory roasted fennel recipe. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Trim the fennel and cut into thin wedges. Arrange on a lined baking sheet.
- Brush with melted butter and sprinkle with salt and pepper.
- Roast in the center of a 425°F oven for 25 minutes, until tender and caramelized.
- Sprinkle with lemon juice and parmesan and return to oven for five minutes. That's it!
Expert tips and FAQs
The crisp outside, tender inside magic of roasted fennel is a fleeting delicacy, so it's best to make this quick and easy recipe shortly before serving.
Leftovers are delicious in their own right. Store in an airtight container in the fridge for up to a week, and serve cold, at room temperature, or reheated in the microwave.
More favorite roasted vegetable side dishes
- 2 large fennel bulbs (about 1 pound/454 grams after trimming)
- 2 tablespoons (28 grams) melted butter
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 2 tablespoons (15 grams) grated parmesan cheese
- Preheat the oven to 425°F with a rack in the center. Line a rimmed half sheet pan with parchment or a silpat.
- Trim the fennel: Cut a thin slice off the root end of the bulb to remove any tough, dry parts. Cut off the fronds and green stems.
- Halve the fennel bulbs: You should now have just the white part of the fennel left. Cut each bulb in half from top to bottom.
- Cut each half into four to six thin wedges, depending on size.
- Arrange wedges on prepared baking sheet, leaving some room between them for air to circulate.
- Brush with the melted butter and sprinkle with the salt and pepper.
- Roast for 25 minutes, until tender and caramelized around the edges.
- Remove from oven and sprinkle with lemon juice and parmesan.
- Return to oven for five minutes, until cheese is crisped and melted and lemon juice is concentrated.
- I like to use my homemade herb salt for this recipe.
- Two tablespoons of lemon juice makes this recipe very tangy, which I love. If you'd like, you can use less.
- The crisp outside, tender inside magic of roasted fennel is a fleeting delicacy, so it's best to make this quick and easy recipe shortly before serving. Leftovers are delicious in their own right. Store in an airtight container in the fridge for up to a week, and serve cold, at room temperature, or reheated in the microwave.
Amount Per Serving: Calories: 76Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 378mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g