How to Make Roasted Fennel (With Variations)

Roasted Fennel
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Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Serving: 1 to 2 servings
Nutrition Facts (per serving)
192 Calories
14g Fat
17g Carbs
3g Protein
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Nutrition Facts
Servings: 1 to 2
Amount per serving
Calories 192
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 271mg 12%
Total Carbohydrate 17g 6%
Dietary Fiber 7g 26%
Protein 3g
Calcium 115mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fennel, also known as sweet anise, is most commonly served raw, usually sliced very thinly and tossed with a bright dressing as a salad or added to green salads for a bit of extra crunch and light anise flavor. Roasting this bright bulb softens its crunchy nature and turns it meltingly tender. It also brings out its inherent sweetness, dramatically softens its already gentle licorice flavor, and gives it nice browned, caramelized edges. Serve with roasted meats, roast chicken, stews, or other roasted vegetables.

The roasting technique used here can be applied to one bulb of fennel or 10. The only limits are the size of your oven and how many people you have to feed.


  • 1 to 2 bulbs of  fennel
  • 1 to 2 tablespoons olive oil (or coconut oil)
  • Salt (to taste)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for roasted fennel
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  2. Heat an oven to 375 F. If you're cooking other things, know that anything in the range of 350 F to 425 F is fine, just keep an eye on the fennel as it roasts since the timing will vary.

  3. Trim off the green fronds from the fennel (you can discard these or save them to use as a garnish for the roasted fennel or add them to salads for a burst of fennel flavor), as well as any browned part of the bottom or on the sides. If the exterior of the bulb is particularly browned or battered, as can happen especially toward the end of the fennel season, just peel it off and discard that outer layer. 

    Trim fennel
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  4. Cut the clean and trimmed fennel bulb into spears or bite-size chunks.

    Cut and clean fennel
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  5. If you have quite young fennel, the stalks will be tasty, too, and you should chop them up and add them to the pile, although know that older fennel might have stalks with hollow, dry interiors and less flavor.

    Chop fennel
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  6. Put the fennel in a roasting or baking pan or on a baking sheet. Drizzle the fennel pieces with olive oil and toss to coat all of the pieces lightly but evenly with the oil.

    Put fennel on pan
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  7. Sprinkle with salt.

    Fennel in pan
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  8. Cover loosely with foil or a lid set ajar, and roast for 20 minutes.

    Cover with foil
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  9. Uncover and continue roasting until the fennel is tender and browned—about 20 more minutes—this might take longer, it depends on how fresh the fennel is.

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  10. A final fresh drizzle of olive oil is a welcome addition and is freshly ground black pepper.

    Drizzle olive oil
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  11. Serve roasted fennel warm or at room temperature. 


  • Add a tablespoon or so of butter to the pan about 10 minutes before the fennel is done; let it melt in the pan and toss to coat the fennel with the melted butter for a richer final dish.
  • Toss the roasted fennel with a small handful of chopped herbs before serving—parsley, dill, chervil, and thyme are all good choices.
  • Make it fruity by adding in wedges of chopped peeled pear with the fennel.

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