Golden, sweet, and tender, these roasted fennel wedges are just perfect with fresh herbs, lemon zest, and a touch of parmesan cheese. An easy side dish to steal the show!
Roasting fennel at a moderately high temperature brings out the best in this oddly beautiful vegetable. The heat caramelizes its edges, turning it from crunchy to meltingly tender in less than 30 minutes. Plus, the oven softens its licorice notes into a sweet, mellow flavor.
I’ve sung this under-appreciated vegetable’s praises in many fennel recipes, from fresh fennel salad to cozy fennel soup. But roasted fennel may be my favorite–all it needs is a little extra virgin olive oil, fresh herbs, lemon, and a sprinkle of good Parmesan cheese. Simplicity really is best to let its flavor shine.
This easy recipe goes well with just about any roast, from chicken to lamb. If you lean pescatarian, roasted fennel also pairs beautifully with fish, particularly as an accompaniment to broiled salmon.
Table of Contents
Ingredients and Substitutions
You really only need fennel, olive oil, salt and pepper to make roasted fennel. I do like to add a deeper, more balanced flavor with a few on-hand ingredients:
- Fennel: Look for the fat white bulbs, which are better for roasting.
- TIP: Don’t waste the stocks and fronds. Save the tough stocks for veggie broth or chicken stock. Mince the fronds and use as you would dill or other fresh herbs.
- Extra-virgin olive oil: Use the best you can; I prefer Italian olive oil made by small producers.
- Herbs: Use your favorites. I like oregano, thyme and the fennel fronds, but parsley and basil can also join the mix if you like.
- Lemon zest: This is my secret ingredient for roasted fennel (and roasted vegetables in general), as it really wakes up all the flavor. Substitute with lime zest.
- Seasoning: A grinding of black pepper and a pinch of salt is all you need.
- Parmigiano cheese: There are no good substitutes for rich, savory, Parmigiano-Reggiano (or Parmesan cheese), but pecorino will work in a pinch.
- Balsamic vinegar: This is an optional add, but every now and then I garnish roasted fennel with just a few drops of really good, syrupy aceto balsamico from Modena or Reggio Emilia, the two places in Italy that produce genuine, top-quality products.
How to Roast Fennel
A moderately hot oven (400°F) is the key to properly roasted fennel wedges, with caramelized edges and a tender core. Here’s how it’s done:
- Get ready: Position a rack in the upper third of your oven and preheat it to 400°F. Line a sheet pan with parchment paper.
- Slice the fennel into wedges: Trim 3 fennel bulbs (save the frilly fronds if they came attached). Slice each bulb in half from the stem side to the root. Cut into quarters. You should end up with 24 wedges.
- Season the fennel wedges. In a large bowl, toss the wedges with 4 tablespoons extra virgin olive oil, 2 tablespoons finely chopped fresh herbs (I used a mix of oregano, thyme, parsley, and fennel fronds), the zest of one lemon, a generous pinch of kosher salt, and about 1/4 teaspoon freshly ground pepper.
- Spread into a single layer: Spread the fennel bulbs out onto a rimmed baking sheet lined with parchment paper. The parchment will allow the fennel to roast and brown properly without sticking to the baking sheet.
- Roast: Roast the fennel for 15 minutes, the fennel should turn golden. Sprinkle 1/3 cup freshly grated parmesan over the roasting fennel, coating each wedge evenly. (If you want to be generous, use 1/2 cup.) Roast the fennel for an additional 10 to 15 minutes, or until the cheese is nicely browned, and the edges of the fennel bulbs are caramelized.
- Finish and serve: With a spatula, transfer the fennel wedges to a platter. Sprinkle with a few drops of good balsamic vinegar over the wedges, if you’d like, and serve.
Mix it Up
When I want to magnify the fennel flavor, I add a pinch of freshly ground toasted fennel seed. Its warm perfume gives roasted fennel a touch of luxury. To make it:
- Toast 2 tablespoons fennel seeds in a small skillet just until they turn a shade darker, and you can smell their fragrance.
- Let the seeds cool, then grind in a spice grinder.
- You’ll only need a pinch for this recipe, so store the rest in a small container with a tight-fitting lid, like a spice jar. Sprinkle ground fennel in soups and stews like Cioppino, on baked fish, or even roast potatoes.
What to Serve with Roasted Fennel
I like roasted fennel with just about anything, but here are my favorites:
- Simple meats: Chicken Saltimbocca, Balsamic Chicken or Pan-Seared Pork Chops
- Hearty vegetarian mains: Vegetarian Baked Ziti
- Leftovers? Use to top Easy Grilled Pizza!
More Fennel Recipes
Soups and Stews
Fennel Soup
Sides and Small Plates
Braised Cabbage and Carrots with Fennel Seed and Orange
Browse all Mediterranean recipes.
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Roasted Fennel with Parmigiano Cheese
Ingredients
- 3 fennel bulbs
- 4 tablespoons extra virgin olive oil
- 2 tablespoons finely chopped fresh herbs (like oregano, thyme, and fennel fronds)
- 1 lemon, zested
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 to 1/2 cup freshly grated parmesan
- A few drops good balsamic vinegar (optional)
Instructions
- Get ready: Preheat the oven to 400° F. Line a baking sheet with parchment paper.
- Prepare the fennel: Trim the root end of the fennel bulb and cut the stems off. Slice each bulb in half from the stem side to the root. Then cut each half into 4 wedges.
- Season the fennel: Place the fennel wedges in a bowl and add the olive oil, herbs, lemon zest, salt, and pepper. Toss gently with your hands to thoroughly coat the fennel.
- Roast the fennel: Spread the fennel wedges on the prepared baking sheet in one layer. Roast for 15 minutes, or until the wedges have started to turn golden. Sprinkle on the parmesan, coating the wedges evenly. Roast for 10-15 minutes more, until the cheese is nicely browned and the fennel is browned and caramelized in spots.
- Serve and enjoy: Transfer the fennel to a serving platter. Sprinkle a few drops of good balsamic vinegar on top, if you like, and serve.
Video
Notes
- To further enhance the fennel flavor, sprinkle about 1/2 teaspoon ground fennel seed into the bowl when tossing the wedges with the other ingredients.
- Roasted fennel is delicious on pizza. Top your favorite pizza dough with tomato sauce, mozzarella, and dollops of ricotta cheese. Scatter pieces of fennel on top and bake.
- We love an Italian olive oil with this recipe. Try our Italian Nocellara Extra Virgin Olive Oil. It has a subtle spice that complements the fennel well.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Nutrition
Try Our Authentic Italian Olive Oil
Hand-picked and cold-extracted Extra Virgin Olive Oil from 100% Nocellara del Belice Sicilian olives.
*This post has recently been updated with new information for the readers’ benefit.
Unbelievably delicious!!! Fennel is now my favorite vegetable to cook, roasted, sauteed and fresh in salads. The recipe is quick and easy to follow. In the future I will be doubling it. My family loved it and was fighting over getting more of it. Thank you Suzy for another healthy and delicious recipe.
I’m wondering if fennel would pair well w/ Brie? Would u happen 2 have any recipes containing both? I LOVE ur recipes & would accept any advice &/or cautions w/ this. Thank u so very much.
Hi, Katherine. We don’t have any brie/fennel recipes, but I think those two ingredients would be delicious together!
Fennel was a big deal when I was a kid. It was a huge treat & I couldn’t get enuf of it. Haven’t had it in decades! I prepared some using ur recipe. It was different then how my mom made it. WOW was I surprised! It was souch better than I remembered. Thank u so much for bringing back a bit of youth 2 this old woman. Bless you!
Thank YOU, Kathy! Glad this brought back some good memories for you :).
Can you make ahead and refrigerate it
Hi, Fina! I’m Summer and I work here at The Mediterranean Dish. I would say that this is best made and served immediately, but you can reheat leftovers.
I had a fennel bulb in the refrig that was leftover from another recipe and was fortunate to find your roasted fennel recipe. It is beyond delicious! The roasting minimizes the licorice taste from the fennel. I honestly can’t speak to the addition of the balsamic drizzle as I had already eaten them all up! Thanks for sharing an amazing recipe!
So glad you loved it, Ann! Thanks for the great review!
Very tasty dish. I am fond of fennel in almost any form, this turned out with nicely crisped edges and smelled and tasted delicious.
So glad you enjoyed it, Bernadette!
I topped the finished fennel with roasted red grapes and balsamic pearls. Lovely presentation!
Oh, YUM!
I did need to roast the fennel longer, but, otherwise, very tasty. I would make this dish again
Thanks so much, Susan!
Thank you for this recipe! I never knew how to make it and my efforts were not very good. I will try your recipe as I can see now where I went wrong too high a temp and in the oven for far too long. First had this in Sicily in 1972.
Thanks so much, Paul!
This was my first time eating fennel and this recipe is amazing. I actually liked best the slices that were the thinnest cut. It’s a keeper and one to repeat.
I love hearing that, Allison! Thanks for taking the time to review!
Yet another yummy dish that converted my wife into a fan of a vegetable that she said she does not like! The flavor bomb when munching on these is incredible! The balsamic sends it over the edge into Yumtown!
Respectfully,
Jeff in Houston
Hi Jeff,
I’m the author of the recipe. Your comment made my day. Very happy to have one more fennel convert. Thank you!
This looks like it makes a lot. Could you freeze the leftovers and use later for pizza? I can’t wait to try this!
Hi, Karen. It’s not something we’ve tried before, so I’m not sure how well the roasted fennel would survive the thaw. If you give it a go, though, we’d love to hear your thoughts!
Fennel is my favorite vegetable – cooked. I dont care for raw fennel. Add cheese to roasted fennel and it is over the top!
Hope you give this recipe a try, Betty!!
Hi Betty, I’m the author of the recipe. I like it raw but LOVE it cooked. And yes, cheese brings it all home!