They are saying variety is the spice of life, and we couldn’t agree more! While we love dependable veggies like broccoli, carrots, and greens, fennel is a fun, flavorful approach to add something latest to the standard veggie rotation.
This perfectly roasted fennel is crispy, caramelized, subtly sweet, and savory. YUM. We find it irresistible for a fast 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 could 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 things: the fennel bulb! When raw, fennel has a gentle licorice flavor that, when roasted, becomes nearly undetectable. What you get is straight-up sweet, caramelized goodness!
Next, it’s time to chop the fennel bulb. While you’ll be able to roast fennel in quarters or wedges, you should try it thinly sliced should you haven’t yet. It’s our favourite 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 easy herby, savory seasoning.
After roasting, the fennel becomes golden brown and crispy on the perimeters. YUM!
We hope you LOVE this roasted fennel! It’s:
Tender with crispy edges
Quick & easy
& Tastes slightly like pepperoni!
It’s an easy 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 Easy Roasted Vegetables
In case you do this recipe, tell us! Leave a comment, rate it, and don’t forget to tag a photograph @minimalistbaker on Instagram. Cheers, friends!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 (Servings)
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh
- 1 large bulb fennel
- 1 Tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/4 tsp sea salt (plus more to taste)
- 1/4 tsp black pepper
Preheat the oven to 400 F (204 C) and line a big baking sheet with parchment paper. If making a bigger batch, use more baking sheets.
- Chop off and discard the fennel stalks and fronds (or save for making vegetable broth). Then slice the fennel bulb in half through the core and cut out and discard the triangular core from each half. Thinly slice each halves of the fennel bulb — 1 large bulb should yield ~2 ½ cups or 200 g sliced.
Add the sliced fennel to the parchment-lined baking sheet. Drizzle with olive oil and sprinkle with the remaining ingredients (garlic powder, thyme, salt, and black pepper). Toss to evenly coat and arrange in a single layer.
Bake for quarter-hour, then toss, arrange back in a single layer, and bake for an additional 5-10 minutes until golden brown on the perimeters and tender when pierced with a fork. Watch closely near the tip to avoid burning.
- Best served warm with other Italian-inspired recipes or on pasta, salads, or pizza. Not freezer friendly.
Serving: 1 serving Calories: 95 Carbohydrates: 8.2 g Protein: 1.4 g Fat: 7 g Saturated Fat: 1 g Polyunsaturated Fat: 0.9 g Monounsaturated Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 345 mg Potassium: 429 mg Fiber: 3.3 g Sugar: 4 g Vitamin A: 162 IU Vitamin C: 12 mg Calcium: 56 mg Iron: 1.1 mg