Roasted Fennel – So Easy to Make!

Roasted fennel is one of those veggies we cherish for its tender-crisp texture and unique flavor!

It’s easy to prepare and goes well with fleshes like pork choppers or roasts.

top view of Roasted Fennel with lemon slices

Fennel is one of those veggies that’s hard to know what to do with, yet it’s often considered on restaurant menus.

It has a mild anise( or colors licorice flavor) and it is crisp and flavorful. It is likely to be cooked, ingested on pizza, or even dished raw in cold salads or slaws.

Fennel Flavor

Fennel is a root vegetable that is part of the carrot family. This bulb is house and crunchy and roasting it brought about by its own unique anise flavor.

Fennel grains likewise pay pork sausage recipes and meat sauces for a spice that can’t be found anywhere else!

ingredients to make Roasted Fennel

How to Cut a Fennel Bulb

The top of the fennel, called the fronds, are feathery and look like fresh dill. While these aren’t cooked, save them to add to salads. The long thin stalkings can be added to salads or even stir-fries.

cut up fennel before making Roasted Fennel

Cut the long thin stalkings or crests off of the fennel. Gash the bulb from top to bottom. Remove and disposed any discolored mantles. Piece each half into wedges( for this recipe) or thin slicings( for salads etc ).

pouring oil on top of fennel beore making Roasted Fennel

How to Roast Fennel

Roasted fennel is super easy to prepare, but examines so chic on the plate!

Rinse and prepare the fennel according to recipe. Slash bulb into wedges and toss with olive oil, salt, and pepper. Place seasoned wedges on a parchment-lined sheet go. Roast until articles are tender and browned, about 30 to 35 minutes. Garnish with lemon liquor before performing.

Roasted Fennel on a baking sheet

Tips Choose fennel bulbs that are ponderous, with radiant light-green straws and fronds, and clean-living, white bulbs. If you remain a flask of leftover bacon grease in your fridge, it draws a whole new flavor to preparing fennel alone or with other vegetables. Freeze leftover fennel branches for future broth and then freeze the fronds in small nothing fastening handbags is in addition to future potato salads, marinara, and soup. Because fennel beginning is so hardy, it even freezes well! Put it in a zippered pouch, year it, and fennel should previous about about two months in the freezer.

More Roasted Veggies

Simple Roasted Turnips– freezer friendly Roasted Broccoli and Cauliflower– a family favorite Roasted Kohlrabi– with garlic& parm Roasted Parmesan Asparagus– simply 4 parts Brown Sugar Roasted Rutabaga

Did you affection this Roasted Fennel recipe? Be sure to leave a rating and a comment below!

top view of Roasted Fennel with lemon slices

Roasted Fennel

Roasted Fennel is so easy to shape, and duos perfectly with chicken, pork, or salmon!

Course Side DishCuisine American

Prep Time 5 minutesCook Time 35 minutesTotal Time 40 minutes

Dishes 4 Calories 62 Author Holly Nilsson

Ingredients3 bulbs fennel2 tablespoons olive oilkosher salt& black pepper to savor lemon wedges for acting, optional InstructionsPreheat oven to 400 degF.Cut the surpass off of the fennel bulbs if they’re present* see note.Rinse bulbs, remove any marred or dense outer layers.Cut fennel bulb into 1/2 ” wedges. Toss with olive oil and season with salt& pepper.Place fennel on a parchment-lined pan and roasted 30 -3 5 minutes or until tender-crisp.Remove from the oven and wring lemon overtop if desired.Serve heated.

NotesOption: Sprinkle 2 tablespoons parmesan cheese over fennel and roast 1-2 minutes if hoped. Do not dump the straws and fronds( crowns of the fennel/ feathery leaves ). They are able to reserved and added to salads, soups, or stir-fries. NutritionCalories: 62 | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 1mg top view of Roasted Fennel with writing pouring oil on fennel to make Roasted Fennel Roasted Fennel with writing Roasted Fennel before and after cooking with a title

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