Roasted Fennel
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Normally fennel tastes like a cross between celery, cabbage, and licorice. Roasting, however, brings out an entirely new flavor - as if pine nuts decided to join the party. Unfortunately, it is very hard to take an appetizing photo of this roasted vegetable. Believe me, it is much, much tastier than it looks. And if you enjoy raw fennel, I recommend roasting some just for the heck of it.
Roasted Fennel Recipe
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Ingredients
- 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced
- Olive oil
- Balsamic vinegar
Method
1 Preheat oven to 400°F.
2 Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with silpat or aluminum foil. Lay out piece of fennel and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize.
Serves 4.
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I LOVE roasted fennel, and maybe that's why I found your picture to be gorgeous! I've tried to photograph it before myself, so I know how hard you worked at that picture. I find it very appetizing!
Roasted fennel works well with other vegetables such as carrots, parsnips, beets, etc. I haven't used the balsamic vinegar on them yet (usually I just dress it in olive oil and salt) but that's a good suggestion. I hope others are inspired to try fennel.