How to make Roasted Fennel? (Crisp Texture and Unique Flavor)

One of the vegetables we adore for its tender-crisp texture and distinctive flavor is roasted fennel!

It is simple to make and pairs well with meats like roasts or pork chops.

Fennel is one of those veggies that can be tricky to prepare but is frequently included on menus in restaurants.

It is crisp and delicious with a light anise (or black licorice) flavor. You may serve it raw in cold salads or slaws or even roast it and put it over pizza.

Fennel Taste

A root vegetable belonging to the family of carrots is fennel. This crunchy, firm bulb has a distinct anise flavor that is enhanced by roasting.

Additionally, fennel seeds add a unique flavor to meat sauces and pig sausage recipes.

Cutting a Fennel Bulb

The fronds, often known as the tip of the fennel, are feathery and resemble new dill. Save them for salads even though they aren’t roasted. You can add the long, thin stems to salads or stir-fries.

Simply follow these three simple steps to cut fennel.

• Remove the fennel’s tips or long, thin stalks.
• From top to bottom, slice the bulb. Any discolored layers should be removed and discarded.
• For this recipe, cut each half into wedges or thin slices (for salads etc).

Fennel Roasting Technique

Although roasted fennel is so simple to make, it looks so classy when served.

1. Fennel should be washed and prepared per the instructions.
2. Slice the bulb into wedges, then sprinkle with salt, pepper, and olive oil.
3. Put seasoned wedges on a baking sheet covered with parchment paper. About 30 to 35 minutes into roasting, the pieces should be soft and caramelized.
4. Add lemon juice as a garnish before serving.

Tips

• Pick fennel bulbs that are clean, white, and hefty with brilliant green fronds and stems.
• You may prepare fennel alone or with other veggies in a whole new way by keeping a jar of leftover bacon fat in your refrigerator.
• Fennel fronds can be frozen in small zip-top bags to be added to future potato salads, marinara, and soups. Its stalks can be frozen for future broth.
• Fennel root is so resilient that it even freezes well! The fennel should keep for about two months in the freezer if you place it in a zippered bag and date it.

Roasted Fennel

Salmon, chicken, and pig all go great with roasted fennel, which is quite simple to cook.

Ingredients

• 3 bulbs fennel
• 2 tablespoons olive oil
• kosher salt & black pepper to taste
• lemon wedges for serving, optional

Instructions for Roasted Fennel

1. Set the oven to 400 °F.
2. If there are any fennel bulbs, cut the tips off of them. * See note.
3. Rinse bulbs and take off any thick or damaged outer layers.
4. Wedge the fennel bulb into 1/2″ pieces. Add salt and pepper and toss with olive oil.
5. Fennel should be roasted for 30 to 35 minutes, or until soft but still crisp.
6. If desired, remove from the oven and top with lemon juice.
7. Serve hot.

Notes

If preferred, top the fennel with 2 tablespoons of parmesan cheese and broil for 1-2 minutes.

The fennel/feathery leaf tops, or the stalks and fronds, should not be thrown away. They can be saved and added to stir-fries, salads, or soups.

Nutrition information

Calories: 62 | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 1mg