How To Cook Fennel
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Fennel – A.k.a. finocchio. I can usually spot these vegetables at the grocery store in the fall, winter, and early spring. They are typically sold whole, including the bulbs, seeds, and fronds. My fennel recipe uses the bulbs, but I’ll suggest what you can do what the other parts below. Olive Oil – Oil gets you that beautiful caramelization! I like this mild brand, but you can also use extra-virgin olive oil or avocado oil. Spices – Use sea salt, black pepper, and garlic powder like I did here, or try one of my variations.
Be careful not to cut off too much of the bulb. When cutting off the root end, you want to keep the bottom intact, so that the fennel bulb doesn’t fall apart into petals. Make sure all the pieces are touching the pan. If they are crowded, they’ll steam instead of roasting, and you won’t get that browning action. A bare pan or foil works better than parchment paper. I find that roasted veggies, including fennel, don’t brown as well using parchment paper, but you can use it if you don’t mind this. Give it enough time. Although it’s not a root veggie, cooking fennel takes a similar amount of time to root vegetables. The time can vary depending on exactly how thick your fennel wedges are, and even the pan you use. Look for browning and caramelized edges, like my pictures in this post. What to do with the fronds? I like to use them to garnish this fennel recipe! They taste a lot like the bulbs, but more delicate and herby. You can also use them to garnish other foods, like soups, salads, or even my crustless quiche. What to do with the seeds? There are multiple ways to use them, but most fennel recipes that use the seeds call for them dried (and that’s how they’re sold at the store if you buy them separately), so I like to dry them. Just spread them out on a sheet pan for a few days until they are dry. Then, you can use them in any recipe that calls for them — I use them for my sugar-free pizza sauce.
Parmesan – You sprinkle on a few tablespoons after roasting, or toss the roasted fennel with grated parmesan cheese in the last 10 minutes of roasting to get a crispy parm texture on the outside. I don’t recommend adding it in the beginning, as it will burn. Citrus – If you want to balance the sweet anise flavor, add 1-2 tablespoons of lemon juice along with the olive oil. You can even add orange or lemon zest. Herbs – Throw in 1-2 teaspoons of Italian seasoning, or individual dried herbs, like rosemary or thyme. You can also use 1-2 tablespoons of fresh herbs instead, or even just the fennel fronds! Sauces – Drizzle this fennel recipe with my lemon butter sauce or tahini sauce, or dunk it into marinara. Garlic – If you want to add fresh garlic instead of garlic powder, add it in the last 10 minutes of roasting. Or you can roast heads of garlic on the same pan for the entire time.
Serve Fennel With:
Chicken – I like to pair this sweet side with Italian-inspired chicken recipes, such as my chicken piccata, balsamic chicken, or slow cooker chicken cacciatore. Seafood – Try my Tuscan salmon or shrimp scampi. You can drizzle their sauce over the roasted fennel, too. Pork – My pork steaks or baked pork tenderloin make simple, flavorful options. Toss some sausage and peppers in the slow cooker for an Italian make-ahead meal. Steak – Simply cook your steak on the stove when your fennel is almost done.
Please enter your first name for your account. Your saved recipe will also be sent to your email.
Tips: Check out my recipe tips above for a visual on how to cut fennel (and prevent it from falling apart), how to make sure it gets caramelized, and ideas to use the fronds and seeds. Flavor variations: See my variations above! I have options and amounts for parmesan, citrus, herbs, or sauces. Store: Keep leftover fennel in an airtight container in the fridge for up to 5 days. Reheat: Pop it in the oven again for about 10 minutes at 350 degrees F. You can microwave it, but it will be more mushy. Freeze: If you want to freeze raw fennel, I recommend slicing it and blanching in boiling water for 1 minute first, which will help preserve it’s texture. Then, plunge in ice water, dry, and freeze for up to 6 months. For already roasted fennel, you can freeze for up to 3 months, although the texture is softer than cooking it fresh.
📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle!
