This perfectly roasted fennel is crispy, caramelized, subtly sweet, and savory. YUM. We love it for a quick and flavorful side with pasta or tossed on top of pizza or salad! Just 1 pan, 6 ingredients, and 25 minutes required. Let’s make fennel! This recipe starts with cutting the fennel — chop off the stalks and fronds and slice out the cores. The stalks can be saved for making vegetable broth and the fronds add a licorice-y freshness to salads or pesto. Then we’re left with the good stuff: the fennel bulb! When raw, fennel has a mild licorice flavor that, when roasted, becomes nearly undetectable. What you get is straight-up sweet, caramelized goodness! Next, it’s time to cut the fennel bulb. While you can roast fennel in quarters or wedges, you must try it thinly sliced if you haven’t yet. It’s our favorite trick for bringing more people into the fennel lovers’ club! After slicing, we toss with olive oil, garlic powder, dried thyme, salt, and pepper for a simple herby, savory seasoning. After roasting, the fennel becomes golden brown and crispy on the edges. YUM! We hope you LOVE this roasted fennel! It’s:Tender with crispy edgesSavoryQuick & easyVersatile& Tastes a little like pepperoni! It’s a simple side for pairing with other Italian-inspired recipes, including our Crispy Baked Tofu with Italian Herbs, Creamy Vegetable Risotto (30 Minutes!), or Easy Lentil Meatballs (Vegan + GF).
More Simple Roasted Vegetables
Curry Roasted Parsnip Fries Perfect Roasted Eggplant (Tender, Caramelized!) Perfect Roasted Cabbage (Quick & Easy!) Moroccan-Spiced Roasted Carrots
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
