They say variety is the spice of life, and we couldn’t agree more! While we love dependable veggies like broccoli, carrots, and greens, fennel is a fun, flavorful way to add something new to the usual veggie rotation.
This perfectly roasted fennel is crispy, caramelized, subtly sweet, and savory. YUM. We love it for a quick and flavorful side with pasta or tossed on top of pizza or salad! Just 1 pan, 6 ingredients, and 25 minutes required. Let’s make fennel!
This recipe starts with cutting the fennel — chop off the stalks and fronds and slice out the cores. The stalks can be saved for making vegetable broth and the fronds add a licorice-y freshness to salads or pesto.
Then we’re left with the good stuff: the fennel bulb! When raw, fennel has a mild licorice flavor that, when roasted, becomes nearly undetectable. What you get is straight-up sweet, caramelized goodness!
Next, it’s time to cut the fennel bulb. While you can roast fennel in quarters or wedges, you must try it thinly sliced if you haven’t yet. It’s our favorite trick for bringing more people into the fennel lovers’ club!
After slicing, we toss with olive oil, garlic powder, dried thyme, salt, and pepper for a simple herby, savory seasoning.
After roasting, the fennel becomes golden brown and crispy on the edges. YUM!
We hope you LOVE this roasted fennel! It’s:
Tender with crispy edges
Savory
Quick & easy
Versatile
& Tastes a little like pepperoni!
It’s a simple side for pairing with other Italian-inspired recipes, including our Crispy Baked Tofu with Italian Herbs, Creamy Vegetable Risotto (30 Minutes!), or Easy Lentil Meatballs (Vegan + GF).
More Simple Roasted Vegetables
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 2 (Servings)
- 1 large bulb fennel
- 1 Tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/4 tsp sea salt (plus more to taste)
- 1/4 tsp black pepper
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Preheat the oven to 400 F (204 C) and line a large baking sheet with parchment paper. If making a larger batch, use more baking sheets.
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Chop off and discard the fennel stalks and fronds (or save for making vegetable broth). Then slice the fennel bulb in half through the core and cut out and discard the triangular core from each half. Thinly slice both halves of the fennel bulb — 1 large bulb should yield ~2 ½ cups or 200 g sliced.
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Add the sliced fennel to the parchment-lined baking sheet. Drizzle with olive oil and sprinkle with the remaining ingredients (garlic powder, thyme, salt, and black pepper). Toss to evenly coat and arrange in a single layer.
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Bake for 15 minutes, then toss, arrange back in a single layer, and bake for another 5-10 minutes until golden brown on the edges and tender when pierced with a fork. Watch closely near the end to avoid burning.
Serving: 1 serving Calories: 95 Carbohydrates: 8.2 g Protein: 1.4 g Fat: 7 g Saturated Fat: 1 g Polyunsaturated Fat: 0.9 g Monounsaturated Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 345 mg Potassium: 429 mg Fiber: 3.3 g Sugar: 4 g Vitamin A: 162 IU Vitamin C: 12 mg Calcium: 56 mg Iron: 1.1 mg
