Roast for 30 minutes, until tender and slightly golden on the edges. 2 Roast the fennel: Line a roasting pan or baking dish Silpat or aluminum foil brushed with olive oil. The roasting technique used here can be applied to one bulb of fennel or 10. So good! Scroll down to the recipe card for the detailed instructions. Flavor was great, looking forward to another attempt. Quick and easy roasted fennel recipe. Hi! 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 … Arrange the fennel wedges on the pan and roast them at 400°F (205°C) for 40 minutes or until the fennel wedges are cooked through and beginning to caramelize at the edges. Hello! Elise Bauer is the founder of Simply Recipes. Roasted fennel is a delicious vegetable that pairs very well as a side dish with chicken, fish and other seafood. Mom never cooked with fennel but I remember my nonna making it during the Christmas holidays. In large bowl, combine fennel, potatoes, bell pepper, onion, oil, basil and marjoram. It was really good! Wonderful. 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. 4. Never cooked with fennel before and this was a great recipe for a newbie. That said, I have wrapped melon with it. Thanks for sharing this recipe! 1 to 2 tablespoons olive oil (or coconut oil). 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. Season to taste with salt and pepper. It will be tender and cooked through. Cut the clean and trimmed fennel bulb into spears or bite-size chunks. This was delicious! Because I was using fennel from my garden that was starting to bolt, I covered it with foil so it wouldn’t dry out too much. 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. That was the right decision for this and I will definitely make this again. Here are the basic steps to roasted fennel (or go to the recipe below): Chop into wedges. I confess I added lemon juice, salt, and pepper to the toss, and sprinkled grated Parmesan over the wedges for the last few minutes of roasting. I ordered a veg box and it included fennel and didn’t know what in the heck I was going to do with it. Roasted fennel is my absolutely most favourite thing. Continue to roast until tender, turning 1 … Step 3 Place wedges in a large saucepan with herb sachet, wine, liqueur, vinegar, and 1/4 cup of the lemon juice; add water to cover fennel. I should have doubled the recipe though. Yum! Another reminder that everything is better when you roast it! Fennel is a wonderfully versatile vegetable. Toss fennel wedges with olive oil and balsamic: Preheat oven to 400°F (205°C). Place the fennel wedges in a bowl and toss them with 1 to 2 tablespoons of olive oil, just enough to coat them. Roasted, fennel caramelizes at the edges and loses its crunch. Prosciutto is salty like parm, so I’m guessing it would go well with the raw fennel. After 20 minutes if using parmesan, sprinkle it over the … Cut each half into 3 wedges, yielding 6 pieces from each head. It was simple but absolutely delicious. It burned after that. Flip all the fennel over, and roast for another 10 minutes, to caramelize further. I want more! Save, if you are planning to use the fronds at a later time, or for garnish. Thanks. Toss the carrots and fennel with the olive oil in a roasting tray. Step 2 In a bowl, mix together all the … I did “roast” them in my air fryer instead of a baking sheet but it worked brilliantly! Discard fennel fronds, and cut fennel bulbs in half through the center. It’s easy! An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. Pull up a chair! Arrange the fennel in the dish. Place the fennel in a bowl, and toss with the olive oil, salt, and pepper. ), Succulent Roast Lamb With Root Vegetables, Roasted Peppers and Zucchini Make a Seasonal Feast, Easy Oven-Roasted Brussels Sprouts With Balsamic Vinegar. Arrange mixture in a single layer on a jelly-roll pan. Hmm, to air fry this, do it in maybe 2 batches at 350 for 10 minutes. Yes, I ended up charring some too, since I checked on it after 25 mins!!! Trim fennel bulbs. Preheat oven to 180C. 20 mins is good enough. Use a rubber spatula to get all of the olive oil from the bowl as well. Using tongs, turn wedges over. Raw fennel is delicious too, and if you slice it thin it is delicious with shaved parmesan. Preheat oven to 425 degrees. Bake until the fennel is fork-tender and golden brown, about 45 minutes. Have you tried this before? Loved this recipe, simple and delicious! Serve hot. Read more about our affiliate linking policy. It made me curious to see how fennel tastes when it is roasted. Actually I would like to say I really liked the recipe for roasting Fennel in this way and intend to try it today. Serve roasted fennel warm or at room temperature. 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. Roasted fennel with tomatoes, olives & potatoes 3 ratings 4.7 out of 5 star rating Delicious with roasted lamb or any grilled meats, this is a side dish you'll want to make time and time again during summer 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. I found a recipe for prosciutto wrapped fennel. How to make roasted fennel. Cut bulb into wedges and toss with olive oil, salt, and pepper. 3. I serve this with chickpea cassava couscous for a vegan and gluten-free meal. It has a slight anise flavor, which I’ve only recently begun to … Please review the Comment Policy. Preheat the oven to 180C, Gas 4. I didn’t have any balsamic vinegar, so I used some Italian salad dressing mixed with the EVOO & brushed it on with a touch of sugar. You start by slicing the fennel bulbs, then arranging the slices in a baking dish. For the pasta: Bring a large pot of … Roasted fennel is super easy to prepare, but looks so elegant on the platter! Place seasoned wedges on a parchment-lined sheet pan. But, we finished it all. 6 bunches baby carrots, peeled and trimmed, leaving 1/2 inch of stems intact; 2 medium fennel bulbs, stalks discarded and bulbs cut into 1/2-inch-thick wedges I thought it had a lovely buttery flavor. These were delicious! I cooked mine for 35 mins (slices were thicker) but it was still very tough. Serve with roasted meats, roast chicken, stews, or other roasted vegetables. sliced thin and served with Parmesan in a salad, Read more about our affiliate linking policy, Gluten-Free,Low Carb,Paleo,Vegan,Vegetarian, 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick wedges, 2 tablespoons (or more) of extra virgin olive oil. The licorice notes that were so discernible when the fennel was raw leave only a hint when roasted. Thanks in advance. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve. Blanch it first for at least five minutes, dry with paper towel the season as usual. Omg there are no words for this recipe. The verdict? It is lovely sliced thin and served with Parmesan in a salad, luscious and filling in a cheesy gratin, and absolutely delicious roasted. Roast for 30 minutes until the tops start to run brown. Drizzle with the oil. Drizzle the fennel pieces with olive oil and toss to coat all of the pieces lightly but evenly with the oil. Ingredients. Lightly oil a 13×9 2-inch glass baking dish. Roasting this bright bulb softens its crunchy nature and turns it meltingly tender. Thank you! Like many of the commenters, I had never prepared fennel prior to this. Thanks for hints it’s the first time I’ve cooked fennel too It smells more like aniseed than liquorice to me. 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. Cut off the large top, and the root end. It also brings out its inherent sweetness, dramatically softens its already gentle licorice flavor, and gives it nice browned, caramelized edges. Elise is a graduate of Stanford University, and lives in Sacramento, California. Roasted Fennel (AIP/Paleo) Jump to Recipe I never really paid much attention to fennel, walking right past it in the grocery store. Balsamic Roasted Fennel and Carrots - Healthy World Cuisine Sprinkle over the sumac. Please try again later. Sliced fennel oven roasted in olive oil and balsamic vinegar. If you ever decide to create a cookbook, I will be the first to buy it. The only limits are the size of your oven and how many people you have to feed. Italian style Roasted Fennel with Tomatoes is one of those dishes that can elevate a simple meal to the extraordinary level. But Connie, we’d love to hear what you recall doing! Get easy-to-follow, delicious recipes delivered right to your inbox. Roast fennel 15 minutes. Great except only needed 20 min at 400. Cut into 1/2″ slices. Toss the fennel, oil, salt and pepper in a baking sheet, and arrange in an even layer. Trim the fennel, removing any tough outer leaves and cut into quarters lengthwise, or sixths or eighths if the fennel is very large. Bake for 20 minutes at 425°F. Roast until vegetables are tender, about 45 minutes, stirring once. Add tomatoes, olives and potatoes and stir well. It does not say to roast the fennel first, but I am thinking it might be a good idea. Scrape the fennel out onto a sheet pan, including any leftover oil in the bowl, and spread in a single layer. Cut the stalks off of the top of the bulb. Halve bulbs lengthwise; slice lengthwise into 1/2 … This crunchy vegetable is great in its raw state, and contributes the perfect crunch in this Fennel … Have to say I really thought I would hate this, as I really dislike fennel seeds and can’t eat anything that smells strongly of them. When roasted, fennel changes quite a bit. I also have a question as to whether it could be battled and preserved in oil after it has cooled. All I do is toss w/ olive oil and salt and roast at 400 until caramelized and soft. Sprinkle with salt and pepper, then with the Parmesan cheese. Fabulous! Set aside to cool. If you are of Italian origin, you probably know that this aromatic licorice-scented bulb is widely used in Italian cuisine. This was soooo good! Cover loosely with foil or a lid set ajar, and roast for 20 minutes. Kind regards, Sara (South Africa). Roast for 25-30mins until cooked through and just charred. Did you know you can save this recipe and order the ingredients for. It works perfectly topped on your favorite grilled, fried or baked fish, as well as chicken cutlets, pork or Veal Milanese . Roast until golden and tender, about 25 to 30 minutes. Will make it again. I even starred at my husband’s plate to see if he was going to leave any…when he left a few pieces untouched I told him not to waste food and snatched them off his plate…hahahaha…this is definitely one I will be making time and time again. I will try again, and possibly cut out the central root. Toss the roasted fennel with a small handful of chopped herbs before serving—parsley, dill, chervil, and thyme are all good choices. Delicious! 2. Put the fennel in a roasting or baking pan or on a baking sheet. Cooked with potatoes / carrots and then added tomatoes near end point. (Nutrition information is calculated using an ingredient database and should be considered an estimate. 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