Roast Fennel

So simple in preparation yet so complex in taste

Fennel, or anise as it is sometimes incorrectly called, is one of the root vegetables that does not get enough attention. This is partially to blame because it is hard to find and expensive when you do. Of course if people used it more that would change which makes this whole situation a vicious circle.

When choosing which ones to buy try and pick large bulbs with strong leafy stems and little to no brown coloration at the base. The best way to cook fennel is to roast it. Aside from the ingredients below you can add any other vegetable that may sound good roasted as well. I like to save the stems for later use in stocks or as a celery substitute. Once cut away from the bulb the stems will keep for 3-4 days wrapped in plastic in the refridgerator.

Roast Fennel

  • 2 Fennel bulbs
  • 4 large cloves garlic
  • olive oil
  • salt/pepper

Cut green stems away from white base of each fennel. Discard or reserve for another use. Cut bulbs in half. Cut each half in half again. Remove the center core from each 1/4 fennel slice. Place in a roasting pan. Peel garlic cloves and quarter. Add to pan and drizzle with olive oil. Stir well to coat and drizzle with more oil. Season with salt and pepper. Roast in a 350 degree oven until lightly browned on edges, about 30 minutes.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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46 Responses to Roast Fennel

  1. This looks great. I have always loved fennel and haven’t roasted them yet…I usually put fennel into my morning green drink. I love the licorice flavor.

  2. This looks really good. I’ve never thought to roast my own fennel before.

  3. pcadams says:

    We love fennel prepared in this simple and delicious way. Great as an accompaniment to roast meats.

  4. I’ve always wondered if it is only the centre of the bulb to use. Thanks for the post.

  5. Carol Ann says:

    try adding sliced grape tomatoes, sliced onions and in the last few minutes of roasting some pitted calamata olives.

  6. Alison says:

    This, as always, looks great. Another winner. Thanks for sharing.

  7. mangocheeks says:

    I absolutely adore the flavour of fennel. Can’t wait for it to come into season in the U.K, and this is a recipe to try for sure!

  8. Christina says:

    This looks super yummy. I have never tried roasted fennel before, but I bet it is awesome! I am bookmarking this and trying it out soon! πŸ™‚

  9. ericascime says:

    I just bought a bulb of fennel today to make some kind of lentil salad for lunch this week. This sounds like the PERFECT way to make it! Thanks!

  10. TasteFood says:

    I adore fennel! Simplicity rules in this wonderful recipe, thanks!

  11. Maureen says:

    I have never been fond of fennel but I saw your post and thought I’d give it a try. I’ve been doing it wrong! I could learn to love this stuff! Thanks Rufus!

  12. Carolyn Chan says:

    Roasted fennel is delicious! It’s often quite hard to find in Singpore at my local grocery store but when I see it, it’s on the table that night πŸ™‚ a gorgeous side with fish. Yummy.

  13. Jeanne says:

    This looks fabulous! Fennel is definitely hard to find at our farmers market, but next time I see it I’ll be making this. πŸ™‚

  14. I have never worked with Fennel in bulb form. I use the seeds in my tuna salad. It is suppose to help with digestion. I just like the taste.

  15. Sally says:

    I never really liked fennel as much as I thought I should, but the only type I had eaten was the supermarket specemins grown in Holland. When I ate freshly picked fennel from a farm (in Libya) it was a revelation. A different taste altogether, the aniseed is more subtle and balanced, it has a crunchy freshness and I realised what food writers and chefs had been describing. Roasted fennel sounds great especially if you have the really good stuff.

  16. I just love fennel! I use it to stuff fish and it is amazing in a salad. You could eat it is crunchy and tastes like licorice

  17. Fennel is very hard to find here, in Toronto. Hopefully, I get lucky and find some to try this out! – Mikki

  18. PhobicFoodie says:

    I love fennel. One of my favorite preps is raw, shaved in a salad, with a simple lemon vinaigrette. Throw in some thinly sliced English cucumber. Money!

  19. I have never roasted fennel and have to admit I am one of those people who under use it. I will have to give it more attention. Thanks for sharing.

  20. i often use toasted fennel seeds in my cooking, but have yet to try roasting fennel bulbs. this looks awesome. thanks for sharing!

  21. ChefMom says:

    I’ve never eaten fennel. It looks really good though. If I see it at the store, I’m going to grab some!

  22. I love fennel, but it’s something that the rest of the family don’t really care for so I don’t get to cook it much. I might make some and eat it all myself!

  23. Linda says:

    Roasted fennel is my favorite! It is a bit expensive so it becomes a real treat and pleasure when I splurge! And your recipe is perfect, simple ingredients to make it shine!

  24. Sara says:

    I’m a huge fan of fennel. It’s a great substitute for celery too. To the list of needlessly overpriced underappreciated vegetables I’d add shallots–there is no reason an onion should cost so much! But they are irreplaceable.

  25. saminacooks says:

    Mmm this is something I am definitely going to try. I made fennel soup once and it was very good but since then, dropped the ball on making any more fennel. Time to bring that back to my kitchen πŸ™‚

  26. Sarah says:

    Your blog looks fantastic and this recipe looks absolutely delicious….you’re inspiring me cook up some fennel tonight…..thanks for sharing!

  27. This does sound good! I’ve braised it in a grill pan with olive oil, white wine, & garlic (just cut the bulb into quarters with the stem attached and let each side cook until browned and soft), but roasted sounds good too!

  28. ericascime says:

    Well, I attempted your roasted fennel and it turned out PERFECT! However, my fennel, onion and lentil dish wasn’t quite photogenic enough for a blog post but I am going find a more photogenic way of present it! Thanks for the post!

  29. Pingback: ROASTED FENNEL & ZUCCHINI | betterwhenbroken

  30. Charles says:

    I used to absolutely hate fennel – I think it all comes down to how it’s been cooked. I tried roasting it with a liberal dousing of lemon juice and it was absolutely incredible – I could have eaten it for the entire meal so I’ve glad I gave it another chance!

  31. minadovich says:

    hello! i’m new to the word press experience but i am very glad i came across your page. i had been searching for the right vodka sauce, and here it is! beautiful recipes thanks for sharing!

  32. Jessica says:

    Fennel is one of those things I never (knowingly) had. Roasting it sounds like the perfect intro!

  33. Just Imagine says:

    wow!! I really shouldnt have checked your blog out before i had lunch!!
    Yummmmmmm, im new to the blog thing is there a way i can add ur blog to a favourites or something so i can see what else you do?


    • If you want you can subscribe through wordpress (that dark gray band at top) or via e-mail. (That’s on my home page.) You can track your wordpress subscriptions under the header called my account and just go to read my subscriptions. One great thing about wordpress is the help feature, if you run into questions. I’ve used it a lot! Also, if you want to find other bloggers you like check out Freshly Pressed and do a tag search.

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