Roasted fennel

Preheat the oven to gas mark 6, 400°F/180°C fan (or 200°C conventional). Cut the stalks off the fennel bulbs, half lengthwise, and then cut into wedges.

Toss the fennel wedges with the olive oil and balsamic vinegar in a mixing bowl. Transfer to a roasting pan, and roast for 40 minutes until the wedges are fully cooked, and the edges have started to brown and caramelize. Remove from the oven, and the roasted fennel is now ready to use.

Tips & tricks

Our top tip for roasting fennel is to slice them down the middle, as we’ve outlined in the recipe above. This helps to encourage the outer layers to caramelize, which not only looks appetizing, but brings out the best of the flavor in the fennel. You can also keep any of the parts of the fennel that you trim off to use in soups, to minimize food waste.

Make sure you buy the finest fennel available to you. Ideally, you want to buy fennel that has perky fronds on the stalks and bright white bulbs. Avoid any fennel that looks a little brown or shriveled as these bulbs will have started to age.

We’ve shared a simple recipe above with minimal seasoning so you have a basic roasted fennel to use in lots of different dishes, but many chefs will introduce other ingredients like garlic powder or grated parmesan cheese to add more flavor to the roasted fennel itself. A squeeze of fresh lemon juice can also provide tasty citrus notes to pair with the natural sweetness of the fennel.

For more information surrounding the science of cooking vegetables, and how to get the best out of vegetables in the kitchen, take a look at our short guide. Hopefully you’re no longer left wondering “how do I roast fennel?” following these tips and tricks, but if you do have any lingering worries, trust in the simplicity of the recipe above.

How to serve them

There are so many roasted fennel recipes, you won’t be short of ways to use your roasted fennel. Plate up alongside lemon chicken, glazed ham, or a juicy pork roast. For a plant-based alternative, a grilled halloumi salad will be vastly improved by the addition of sweet roasted fennel.

Storage

You can store roasted fennel in the fridge in an airtight container for up to two days. Roasted fennel can be reheated in the oven covered on a low heat. It’s also possible to freeze the roasted fennel, as the initial cooking process removes a lot of the moisture. Transfer to an airtight container, and it should last in your freezer for up to three months. Make sure you thaw it overnight in the fridge the day before using.