Roasted Fennel is a delicious, somewhat unique, side dish recipe. It’s easy to make and can be served alongside of most main dishes. Fennel is a low carb, low glycemic vegetable which makes this recipe ideal for those following a low carb or keto diet.
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Fennel is all too often looked over in the produce section of the grocery store. In fact, when I purchased the fennel for this recipe, it wasn’t even listed under “fennel” in their system. The code on it was for celery root.
With it’s huge bulb and furry-looking stalks, it can be a bit intimidating if you’ve never made it before. But, this Roasted Fennel recipe is actually really easy to prepare and good for you too.
Fennel gets a bad rap, especially from those who don’t like anise or black licorice flavor. It does have a very similar taste, so if you are really not a fan of those foods, you might not love fennel.
Personally, I don’t love anise or black licorice, although the flavor does remind me of my grandmother’s pizzelle recipe that she used to make during the holidays.
It took trying fennel a few times for it to really grow on me. It’s low in carbs so it’s another vegetable option when following a low carb or keto diet, like I do most of the time. The more options, the better, right?
All this is to say, give it a chance! You might end up loving it.
Why This Recipe Works
It’s a simple recipe to prepare and can be served alongside of most main protein recipes.
Fennel is a good source of vitamin C and folate and also contains potassium, phosphorus, calcium, manganese, chromium, copper, zinc, and iron.
It’s low in calories, carbohydrates, and fat.
How to Make Roasted Fennel
What You Need To Make This Recipe
To make this recipe you will need:
- 1 bulb of fennel (for 2 servings)
- 1 tablespoon of olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven to 400°F.
Cut the bulb of fennel into slices.
How to Cut Fennel
Cut the stalks off of the top of the bulb.
Tip: you can save the stalks and fronds to use in other recipes or for stock. The fronds can also be used as garnish.
Trim the root end, as well, and remove the tougher outer layer.
Cut the bulb in half lengthwise.
Lay each side flat and cut into 1/4 to 1/2-inch slices, or you can dice it.
Create!
Place the fennel on a sheet pan.
Toss with the olive oil and season with salt and pepper.
Roast for 20-25 minutes, tossing about half way through. The fennel will shrink and start to brown and caramelize.
Present!
You can serve as is, or garnish the fennel with some of the reserved fronds, if desired.
Tips and Techniques
- Fennel shrinks significantly when cooking. You may need 2-3 bulbs depending on how many servings you need.
- Save the stalks and fronds to use in other recipes. The fronds can also be used as garnish.
- Store leftovers in an airtight container in the refrigerator. Use within 5 days.
FAQ’s
Is Fennel Low Carb?
Fennel has about 3.5 grams of net carbs per one cup. It’s a very low glycemic food.
Can You Eat Fennel Raw?
Yes. You can eat fennel raw or cooked. It’s sweeter when raw, and has a light anise or licorice flavor when cooked.
Some ways that you can enjoy fennel raw are to use it in salads, or you can juice it.
More Easy Vegetable Side Dishes to Try
Here are a few more easy vegetable side dishes that you may want to try:
- Roasted Cabbage Wedges
- Simple Roasted Rutabaga
- Roasted Radishes
- Roasted Turnips
- Roasted Chili Spiced Carrots
- Spiralized Sweet Potatoes with Brown Sugar Honey Butter
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Roasted Fennel
Roasted Fennel is a delicious, somewhat unique, side dish recipe. It’s easy to make and can be served alongside of most main dishes. Fennel is a low carb, low glycemic vegetable which makes this recipe ideal for those following a low carb or keto diet.
Course Side Dish
Cuisine Gluten Free, Low Carb, Vegetarian
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 2
Calories 99kcal
Author Lauren Harris
Ingredients
- 1 fennel bulb * cut into slices - see post for directions, if needed
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Preheat oven to 400°F.
Place the sliced fennel on baking sheet and toss with the olive oil.
Season with salt and pepper.
Roast for 20-25 minutes, or until tender and just starting to brown and caramelize.
Serve as is, or garnish with fennel fronds, if desired.
Notes
Tips and Techniques
- Fennel shrinks significantly when cooking.You may need 2-3 bulbs depending on how many servings you need.
- Save the stalks and fronds to use in other recipes.The fronds can also be used as garnish.
- Store leftovers in an airtight container in the refrigerator. Use within 5 days.
** Nutritional information is an estimate and may vary.
Nutrition
Serving: 1serving | Calories: 99kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 642mg | Potassium: 484mg | Fiber: 4g | Vitamin A: 157IU | Vitamin C: 14mg | Calcium: 57mg | Iron: 1mg
This recipe was originally published on June 6, 2018. It was updated with new images, tips, techniques, and FAQ’s in October 2020.
