All this is to say, give it a chance! It was updated with new images, tips, techniques, and FAQ’s in October 2020. Toss fennel wedges with olive oil and balsamic: Preheat oven to 400°F (205°C). You have successfully subscribed to Fifteen Spatulas new posts notifications. Notify me via e-mail if anyone answers my comment. Some ways that you can enjoy fennel raw are to use it in salads, or you can juice it. I love licorice, so I need to add it to my repertoire! I’ll have to try almond pizzelle! I can only imagine what roasting it does to the flavor of fennel! Fennel is all too often looked over in the produce section of the grocery store. I like to add fennel stalks to a vegetable broth, especially if I plan to use the broth in a fennel dish—they lend quite a bit of anise flavor. This makes a great side dish to chicken or fish. Thank you for the great recipe idea! Then thinly slice the peas on the diagonal. It’s sweeter when raw, and has a light anise or licorice flavor when cooked. Fennel is a low carb, low glycemic vegetable which makes this recipe ideal for those following a low carb or keto diet. The code on it was for celery root. However, most recipes call for fennel bulbs only. However, most recipes call for fennel bulbs only. I’ve never tried fennel and can’t wait to try this tonight. Trim the root end, as well, and remove the tougher outer layer. The stalks also freeze well in plastic bags for later use. This recipe was originally published on June 6, 2018. The more options, the better, right? Serve immediately. I roast everything already and didn’t think of roasting fennel. Toss with the olive oil and season with salt and pepper. Fennel has about 3.5 grams of net carbs per one cup. wikiHow's. Usually the fennel comes with the top on the bulb, but sometimes it’s sold as just the bulb. References. Here you'll find 700+ tested approachable recipes from scratch, plus posts about my favorite things, lifestyle, travel, and more! You’re really tempting me to try this! Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more. Spiralized Sweet Potatoes with Brown Sugar Honey Butter. Subscribe to receive new recipes via email: Your email address will not be published. Line a roasting pan with a silicone slip mat, or parchment paper. You might end up loving it. After that last 10 minute interval, the fennel will be tender. Because fennel root is so hardy, it even freezes well! ... All parts of the fennel are edible. Toss them into the roasting pan when you’re roasting the fennel bulbs. If you need a little convincing when it comes to getting onboard with fennel, roasting is a fantastic way to cook it. Your email address will not be published. Roasting the fennel caramelizes its natural sweetness, and it becomes very tender. 3 comments. When the fennel starts to brown at the edges, the dish is ready. Roasted Fennel is an easy and delicious staple for healthy eating, and can be added to a variety of salads and meals, or simply enjoyed as a side dish! wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. All Rights Reserved. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. You can sprinkle a little more sea salt and freshly ground pepper over the completed dish before serving, if you like. There are many ways to prepare roasted fennel and most of them are incredibly easy! Published October 28, 2020 by Lauren Vavala. If you’ve ever tried fennel bulb, then you’re certainly familiar with its bold flavor. After cutting all of the bulbs, you should end up with 32 small fennel wedges in total. More Roasted Veggies For the best flavor, stuff the lamb the day before you…. Use the fronds like a garnish. It’s easy to make and can be served alongside of most main dishes. % of people told us that this article helped them. Roast the fennel until it’s tender and golden on the edges: I think Roasted Fennel is delicious enough to be eaten as a side, with a drizzle of top-notch extra virgin olive oil on top, but I also love making a salad with leftover Roasted Pork Tenderloin, quinoa, this roasted fennel, and Lemon Vinaigrette. You can also print the recipe from the card, if needed. * cut into slices - see post for directions, if needed. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. You can serve as is, or garnish the fennel with some of the reserved fronds, if desired. You can use the mildly anise-flavored fronds as you would a fresh herb in several ways: Your email address will not be published. Cut the stalks off of the top of the bulb. Last Updated: September 3, 2020 Freeze leftover fennel stalks for future broth and then freeze the fronds in small zip lock bags to add to future potato salads, marinara, and soup. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/8\/87\/Roast-Fennel-Step-1-Version-4.jpg\/v4-460px-Roast-Fennel-Step-1-Version-4.jpg","bigUrl":"\/images\/thumb\/8\/87\/Roast-Fennel-Step-1-Version-4.jpg\/aid1205046-v4-728px-Roast-Fennel-Step-1-Version-4.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/f\/f5\/Roast-Fennel-Step-2-Version-4.jpg\/v4-460px-Roast-Fennel-Step-2-Version-4.jpg","bigUrl":"\/images\/thumb\/f\/f5\/Roast-Fennel-Step-2-Version-4.jpg\/aid1205046-v4-728px-Roast-Fennel-Step-2-Version-4.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/c\/c5\/Roast-Fennel-Step-3-Version-4.jpg\/v4-460px-Roast-Fennel-Step-3-Version-4.jpg","bigUrl":"\/images\/thumb\/c\/c5\/Roast-Fennel-Step-3-Version-4.jpg\/aid1205046-v4-728px-Roast-Fennel-Step-3-Version-4.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/d\/d3\/Roast-Fennel-Step-4-Version-4.jpg\/v4-460px-Roast-Fennel-Step-4-Version-4.jpg","bigUrl":"\/images\/thumb\/d\/d3\/Roast-Fennel-Step-4-Version-4.jpg\/aid1205046-v4-728px-Roast-Fennel-Step-4-Version-4.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/0\/0b\/Roast-Fennel-Step-5-Version-4.jpg\/v4-460px-Roast-Fennel-Step-5-Version-4.jpg","bigUrl":"\/images\/thumb\/0\/0b\/Roast-Fennel-Step-5-Version-4.jpg\/aid1205046-v4-728px-Roast-Fennel-Step-5-Version-4.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/27\/Roast-Fennel-Step-6-Version-4.jpg\/v4-460px-Roast-Fennel-Step-6-Version-4.jpg","bigUrl":"\/images\/thumb\/2\/27\/Roast-Fennel-Step-6-Version-4.jpg\/aid1205046-v4-728px-Roast-Fennel-Step-6-Version-4.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/6b\/Roast-Fennel-Step-7-Version-4.jpg\/v4-460px-Roast-Fennel-Step-7-Version-4.jpg","bigUrl":"\/images\/thumb\/6\/6b\/Roast-Fennel-Step-7-Version-4.jpg\/aid1205046-v4-728px-Roast-Fennel-Step-7-Version-4.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/3\/32\/Roast-Fennel-Step-8-Version-4.jpg\/v4-460px-Roast-Fennel-Step-8-Version-4.jpg","bigUrl":"\/images\/thumb\/3\/32\/Roast-Fennel-Step-8-Version-4.jpg\/aid1205046-v4-728px-Roast-Fennel-Step-8-Version-4.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/b0\/Roast-Fennel-Step-9-Version-2.jpg\/v4-460px-Roast-Fennel-Step-9-Version-2.jpg","bigUrl":"\/images\/thumb\/b\/b0\/Roast-Fennel-Step-9-Version-2.jpg\/aid1205046-v4-728px-Roast-Fennel-Step-9-Version-2.jpg","smallWidth":460,"smallHeight":306,"bigWidth":"728","bigHeight":"485","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/41\/Roast-Fennel-Step-10-Version-4.jpg\/v4-460px-Roast-Fennel-Step-10-Version-4.jpg","bigUrl":"\/images\/thumb\/4\/41\/Roast-Fennel-Step-10-Version-4.jpg\/aid1205046-v4-728px-Roast-Fennel-Step-10-Version-4.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/2e\/Roast-Fennel-Step-11-Version-4.jpg\/v4-460px-Roast-Fennel-Step-11-Version-4.jpg","bigUrl":"\/images\/thumb\/2\/2e\/Roast-Fennel-Step-11-Version-4.jpg\/aid1205046-v4-728px-Roast-Fennel-Step-11-Version-4.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/a0\/Roast-Fennel-Step-12-Version-2.jpg\/v4-460px-Roast-Fennel-Step-12-Version-2.jpg","bigUrl":"\/images\/thumb\/a\/a0\/Roast-Fennel-Step-12-Version-2.jpg\/aid1205046-v4-728px-Roast-Fennel-Step-12-Version-2.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/62\/Roast-Fennel-Step-13-Version-2.jpg\/v4-460px-Roast-Fennel-Step-13-Version-2.jpg","bigUrl":"\/images\/thumb\/6\/62\/Roast-Fennel-Step-13-Version-2.jpg\/aid1205046-v4-728px-Roast-Fennel-Step-13-Version-2.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/43\/Roast-Fennel-Step-14-Version-2.jpg\/v4-460px-Roast-Fennel-Step-14-Version-2.jpg","bigUrl":"\/images\/thumb\/4\/43\/Roast-Fennel-Step-14-Version-2.jpg\/aid1205046-v4-728px-Roast-Fennel-Step-14-Version-2.jpg","smallWidth":460,"smallHeight":306,"bigWidth":"728","bigHeight":"485","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/78\/Roast-Fennel-Step-15-Version-2.jpg\/v4-460px-Roast-Fennel-Step-15-Version-2.jpg","bigUrl":"\/images\/thumb\/7\/78\/Roast-Fennel-Step-15-Version-2.jpg\/aid1205046-v4-728px-Roast-Fennel-Step-15-Version-2.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/be\/Roast-Fennel-Step-16.jpg\/v4-460px-Roast-Fennel-Step-16.jpg","bigUrl":"\/images\/thumb\/b\/be\/Roast-Fennel-Step-16.jpg\/aid1205046-v4-728px-Roast-Fennel-Step-16.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/5\/5b\/Roast-Fennel-Step-17.jpg\/v4-460px-Roast-Fennel-Step-17.jpg","bigUrl":"\/images\/thumb\/5\/5b\/Roast-Fennel-Step-17.jpg\/aid1205046-v4-728px-Roast-Fennel-Step-17.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"

License: Creative Commons<\/a>
\n<\/p>


\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/f\/f7\/Roast-Fennel-Step-18.jpg\/v4-460px-Roast-Fennel-Step-18.jpg","bigUrl":"\/images\/thumb\/f\/f7\/Roast-Fennel-Step-18.jpg\/aid1205046-v4-728px-Roast-Fennel-Step-18.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"