Roasted fennel is a super easy to make side dish that is healthy and delicious. It requires minimal preparation and it’s quite light so it is a great option to help balance your meals. We are sure you will love it!
The most important thing to keep in mind when making the roasted fennel is timing. This dish is at its best when it’s eaten nice and warm: once it cools down, it becomes less enjoyable. Plan your cooking so that the fennel is ready around the time when you are going to serve the meal. Otherwise, if it is done earlier than that, leave it inside the warm oven to prevent the fennel from cooling down. (You may want to briefly open and air out the oven so it is not too hot.)
Our recipe keeps it light on spices, as it only calls for garlic and thyme, but you are free to experiment! Other spices that could work well with the roasted fennel are sweet or smoked paprika, ground cumin, or Herbes de Provence. Even chili flakes! Feel free to try different spices and combinations.
Squeezing lemon juice on the fennel adds some gorgeous sourness and freshness that elevates its flavor. However, since every person has a different taste, we suggest serving the roasted fennel with a lemon wedge on the side instead of garnishing the fennel yourself. This way each guest can use as much or as little as they want.
Finally, unless you wish to make it vegan (or if it clashes with any spices you wish to try), we recommend not to skip the Parmesan cheese. A generous amount of freshly grated Parmesan really helps to round up the flavor of the roasted fennel. It will definitely make a difference. 🙂
Ingredients
- 2 fennel bulbs
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp thyme
- Salt & pepper
- 1/4 cup grated Parmesan cheese (optional)
- lemon wedges (optional)
Instructions
- Preheat the oven to 350 ℉ (180 ℃) with convection (fan).
- Remove the stalks from the fennel, cut it in half lengthwise and then into roughly 1/2 inch slices. Place the slices on a baking tray.
- Sprinkle the garlic powder, thyme, salt and pepper on the fennel. Add the olive oil and toss to mix all the ingredients evenly. Put the baking tray in the oven.
- If you are using parmesan cheese: bake for 25 minutes, then take the baking tray out, sprinkle the cheese on the fennel, and bake for 10 more minutes until the fennel is tender with brown edges. If you are not using parmesan cheese: bake for 30-35 minutes until the fennel is tender with brown edges.
- Optional: serve with lemon wedges on the side.
Notes
- The recipe is for 4 servings.
- Prep time: 5 minutes.
- Cooking time: 35 minutes.
- Serve warm.
- For a vegan version, skip the Parmesan cheese.
Similar recipes
If you like the roasted fennel, you may also like the following recipes:
- Fennel and chickpea salad
- Chickpea and feta cheese salad
- Red cabbage and orange salad
- Chickpea avocado salad
- Eggplant stuffed with chickpeas and spinach
- Easy pasta salad with spinach
- Light and fresh tuna salad
Ingredients
Method
- Preheat the oven to 350 ℉ (180 ℃) with convection (fan).
- Remove the stalks from the fennel, cut it in half lengthwise and then into roughly 1/2 inch slices. Place the slices on a baking tray.
- Sprinkle the garlic powder, thyme, salt and pepper on the fennel. Add the olive oil and toss to mix all the ingredients evenly. Put the baking tray in the oven.
- If you are using parmesan cheese: bake for 25 minutes, then take the baking tray out, sprinkle the cheese on the fennel, and bake for 10 more minutes until the fennel is tender with brown edges.If you are not using parmesan cheese: bake for 30-35 minutes until the fennel is tender with brown edges.
- Optional: serve with lemon wedges on the side.
Notes
- Serve warm.