Description
Roasted Fennel is a simple, elegant side dish with caramelized edges and a sweet, mild anise flavor that pairs perfectly with chicken, fish, or pasta.
Ingredients
Scale
- 2 large fennel bulbs
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Trim fennel bulbs, removing stalks and fronds. Slice bulbs lengthwise into 1/2-inch wedges.
- Place fennel wedges on the baking sheet. Drizzle with olive oil and season with salt, black pepper, and red pepper flakes if using. Toss to coat evenly.
- Spread fennel in a single layer. Roast for 25–30 minutes, flipping halfway through, until edges are golden and caramelized.
- Drizzle with fresh lemon juice and sprinkle with chopped parsley before serving, if desired.
Notes
- Save fennel fronds for garnish or salads.
- Roasted fennel pairs well with parmesan cheese — sprinkle on top for extra flavor.
- Use leftovers in sandwiches, grain bowls, or pasta dishes.
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg