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Caramelized Roasted Fennel
Crisp, licorice-flavored raw fennel transforms into something deeply savory and sweet under high heat. The oven caramelizes the edges of the wedges, bringing out a tender, melting texture you'll absolutely love. With just olive oil, salt, and pepper, the pure flavor of the vegetable takes center stage. It's an elegant side dish that pairs beautifully with roasted pork or flaky fish like trout and salmon. Whether you're cooking a casual meal or setting a holiday table, this simple preparation won't disappoint.
Equipment
- Oven
- Baking sheet
Ingredients
- 3 MEDIUM FENNEL BULBS (1¼ POUNDS EACH), EACH TRIMMED AND CUT INTO 6 WEDGES
- 1 tablespoon OLIVE OIL
- ½ teaspoon SALT
- ¼ teaspoon GROUND BLACK PEPPER
Instructions
- 1Preheat the oven to 425°F. Place the trimmed fennel wedges in a 15.5 by 10.5-inch jelly-roll pan, then toss them with the olive oil, salt, and black pepper until every piece is evenly coated. Spread them in a single layer so they roast rather than steam.
- 2Roast the fennel for about 1 hour, or until the wedges are completely tender and deeply browned around the edges.
Notes
- Storage: Keeps in the fridge for up to 4 days in an airtight container.
- Reheat: Warm gently in a 350°F oven or toaster oven to restore the caramelized edges.
- Prep: Save the frilly green fennel fronds to use as a fresh garnish before serving.