Oven Roasted Fennel

December 15, 2011

in Recipes,Veggies

By Riki Shore

Oven Roasted Fennel

This preparation is so simple I almost hate to post it. But it’s also scrumptious, and easy, too. Roasting fennel brings out its natural sweetness, reminiscent of anise or licorice. Read on and you’ll find a go-to side dish that’ll fast become on of your staples.

To prepare fennel, trim the stalks just above the bulb. Slice the bulb in half vertically. If the core is protruding from the base, trim this part too. Place each half cut-side down and cut 1/2-inch slices. Now you’re ready to roast your fennel.

2 fennel bulbs
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil

1. Preheat oven to 400 degrees.
2. Prepare fennel as described above.
3. Place all ingredients on a sheet tray and toss until everything is well combined.
4. Roast fennel for about 40 minutes, turning once during cooking, until it’s soft and beginning to brown on the edges. You can serve this at room temperature, but I prefer it straight from the oven.

Here are a few more fennel recipes for you to try:

{ 2 comments }

Chowstalker December 16, 2011 at 8:52 am

I’m glad you did post it! Fennel is still one of those veggies that I’m not quite sure what to do with even though I love the flavor. Thanks so much Riki for all your wonderful recipes and sharing them with Chowstalker and Dessertstalker!

Posy December 16, 2011 at 11:44 am

Good post! I make this frequently in the winter months except at the end I sprinkle it with freshly grated parmigiano reggiano cheese. Sinful!

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