Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
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Roasted Fennel is an easy, savory, and flavorful way to enjoy fennel. It makes the perfect side dish with dinner or serves over a salad. (vegan)
Estimated reading time: 4 minutes
Hi Everyone!
I love sharing side dish recipes that you can enjoy with dinner or any meal.
This Roasted Fennel recipe is my favorite way to make fennel because it is SO easy and fast when you need to make dinner quickly.
I love the flavor that fennel has and if you have been in a rut flavor-wise for dinner, why not try fennel.
It looks similar to celery and the flavor is similar to licorice or anise.
Fennel is in season from early Fall through Spring.
I could see this roasted fennel as a lovely vegetable side dish at Thanksgiving or Christmas.
All parts of the fennel are edible.
Fennel can be served raw in a salad, braised, sauteed, or even grilled.
You can save the leaves (called fronds), which look like dill, to garnish.
The stalks can be used in soups or stews.
I love having Roasted Fennel over rice with some soy sauce drizzled over it.
I love the satisfying crunch that the fennel has.
Fennel has such a nice light green and white color to it.
If you are looking for some other vegetable side dishes, check out Spicy Roasted Cauliflower and Roasted Green Beans.
If you need a main, check out Lemon Rosemary Skillet Chicken Thighs.
I know you will love this Roasted Fennel recipe!
Have you ever made a fennel?
How do you like to make it?
Please let me know in the comments below!
Roasted Fennel is an easy, savory, and flavorful way to enjoy fennel. It makes the perfect side dish with dinner or serves over a salad. (vegan)
You can save the fennel fronds (the leaves) for garnishing. You can use the fennel stalks in a soup or stew.
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Please note that the Calculated Nutrition is an estimate at best.
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Valerie Peery says
I made it twice. The first time I left it in too long and it sorta burned. The second time I watched it carefully. It was quite good. Wonderful flavor. When i was chopping it I think I might have swooned at the aroma. So good. I will try a salad next. I have never used fennel before. I love it.
Sara Maniez says
So glad you liked it!