Estimated reading time: 6 minutes
Grilled Fennel is flavorful, perfectly charred, and only requires regular olive oil and fine salt. You can have this easy-to-make recipe as an appetizer, side, or as a part of another recipe.
Table of contents
Grilled Fennel
Hi Everyone, fennel is an amazing, flavorful plant that is so nutritious and delicious on its own or as part of another recipe.
What is fennel?
According to Wikipedia:
Fennel is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.
(Source: Wikipedia)
We get fennel from our local, organic CSA share box subscription from Roots to River Farm of Solebury, PA.
The fennel shown in these photos is sourced from Roots to River Farm.
Ingredients
- 3 fennel bulbs, cut in half
- 1-2 tablespoons regular olive oil, spray
- fine salt, amount to taste
- fresh, ground black pepper, amount to taste, for serving
- optional: A drizzle of low-sodium soy sauce, for serving
Kitchen Tools
- Oil spray canister, we like the “Misto” brand
- tongs
- grill
- serving platter
- cutting board
- chef’s knife
How to Make Grilled Fennel
- The full, printable version of this recipe is at the bottom of the post.
Step 1
Prepare the fennel: Preheat your gas grill. Spray the fennel on both sides with oil and sprinkle evenly with fine salt.
Step 2
Grill the fennel: Add the fennel slices to the grill, cut the side down, cover, and grill for 3-5 minutes on each side. There should be grill marks on the cut side before flipping over to finish grilling on the other side. When the fennel is done, it should be tender. When it’s done grilling, using tongs, remove the fennel and place it on a serving platter. Optionally, drizzle with soy sauce and season with more fine salt and fresh ground black pepper, amount to taste. Enjoy as an appetizer, side, or as part of another recipe. All parts of the fennel are edible, however, we recommend that you can eat the tender parts and discard, the stalk base (it’s important to keep it on for grilling to hold the fennel together) and tough stems using your hands or a fork and knife. Enjoy!
Recipe Notes
- Notes: The fennel used in this post are “young” fennel bulbs which are smaller and not as large and round as “mature” bulbs, we were able to simply cut them in half, if you are using larger fennel bulbs, then cut the pieces in 1/2-3/4-inch slices lengthwise.
- Cooking time: The cooking time will depend on your type of grill and the maturity and size of your particular fennel bulbs.
- Serving suggestion: We like grilled fennel plain or drizzled with low-sodium soy sauce. Grilled fennel is also great drizzled with fresh lemon juice.
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If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
Thank you for reading and following along!
Grilled Fennel
Grilled Fennel is flavorful, perfectly charred, and only requires regular olive oil and fine salt. You can have this easy-to-make recipe as an appetizer, side, or as a part of another recipe.
Ingredients
- 3 fennel bulbs, cut in half (lengthwise, 1/2-3/4-inch slices)
- 1-2 tablespoons regular olive oil, spray
- fine salt, amount to taste
- fresh, ground black pepper, amount to taste, for serving
- optional: A drizzle of low-sodium soy sauce, for serving
Instructions
- Prepare the fennel: Preheat your gas grill. Spray the fennel on both sides with oil and sprinkle evenly with fine salt.
- Grill the fennel: Add the fennel slices to the grill, cut the side down, cover, and grill for 3-5 minutes on each side. There should be grill marks on the cut side before flipping over to finish grilling on the other side. When the fennel is done, it should be tender. When it's done grilling, using tongs, remove the fennel and place it on a serving platter. Optionally, drizzle with soy sauce and season with more fine salt and fresh ground black pepper, amount to taste. Enjoy as an appetizer, side, or as part of another recipe. All parts of the fennel are edible, however, we recommend that you can eat the tender parts and discard, the stalk base (it's important to keep it on for grilling to hold the fennel together) and tough stems using your hands or a fork and knife. Enjoy!
Notes
- Notes: The fennel used in this post are "young" fennel bulbs which are smaller and not as large and round as "mature" bulbs, we were able to simply cut them in half, if you are using larger fennel bulbs, then cut the pieces in 1/2-3/4-inch slices lengthwise.
- Cooking time: The cooking time will depend on your type of grill and the maturity and size of your particular fennel bulbs.
- Serving suggestion: We like grilled fennel plain or drizzled with low-sodium soy sauce. Grilled fennel is also great drizzled with fresh lemon juice.
Recommended Products
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 83Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 307mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 1g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
- First published: 11/19/2022
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