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Roasted Fennel


Raw, fennel is cool and crunchy. Cooked, fennel turns mellow and the flesh softens; it is perfect as a side dish for fish or chicken.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2003


  • 2 medium fennel bulbs, (8 ounces each)
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper


  1. Preheat oven to 425 degrees. Trim fennel bulbs. Halve bulbs lengthwise; slice lengthwise into 1/2-inch-thick pieces.

  2. On a rimmed baking sheet, toss fennel with oil; season with salt and pepper. Roast, turning once, until browned, 25 to 30 minutes.

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