Roasted Fennel

Where do I begin with fennel? It’s something that I look at all the time, whether that be at the grocery store, or at a farmer’s market. Look, I said, not purchase. So I had to break that routine, and buy a fennel bulb. When I brought it home, I thought I might slice it and eat it raw, and then I took a look at the fennel fronds and thought I might use it as a garnish of some sorts, or place it in a salad. You can tell I was all over the place, and then I decided to simply roast the fennel and serve it as a side dish alongside some roasted chicken.

Roasted Fennel Recipe

If you have never had fennel before, it is pretty diverse and can be eaten raw, or cooked, and it has a mild licorice like flavor. With that said, you are probably either going to love it, or hate it. My family is on the neutral front.

Let’s get started.


  • 1 bulb of fennel
  • 1 tbsp olive oil
  • salt, to taste
  • cracked black pepper, to taste

That’s it. Super simple, and a great side dish, especially with fish.

Preheat your oven to 425 degrees.

Take the fennel bulb, removing the fennel fronds (the green stuff that looks like dill), and slice off the base of the fennel.

With the remaining bulb, thinly slice the fennel and add it to a small mixing bowl.

How to make roasted fennel

Season with a generous pinch of salt and pepper, and give it a good mix.

Once the oven is heated, place the fennel on a baking sheet, and spread it out.

Roast the fennel in the oven for about 25 minutes or until the fennel gets nice and roasted and caramelized. Remove and serve.

The end result is a nice and tender piece of fennel that is somewhat sweet, with a mild licorice flavor. Also note, fennel is really, really good for you, so if you are like me and look and fennel but never purchase it, go ahead and pick one up and serve it raw or roasted. You only live once, so go ahead and give it a try. Hope you enjoy!


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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “Roasted Fennel”

  1. Hi Dax,
    This recipe sounds simple yet great. Will make it soon:) Just let me know at which step olive oil should be added. Before oven or after?

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