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Simple Roasted Fennel Vegetable Recipes

Roasted Fennel


For the best flavor, parboil the fennel vegetable ahead of time and then roast it just before serving. I think this simple vegetable recipes goes very well with broiled or grilled fish orange roughly, salmon and even tuna.


Makes 6 servings

  • 3 medium size fennels bulbs, trimmed, sliced vertically into 4 thick slices per bulb

  • 2 tablespoons olive oil

  • Salt and freshly ground black pepper to taste

  • Arrange the fennel slices in a large skillet. Cover with water and simmer over medium heat until the fennel is barely tender when pierced with a sharp knife, about 5 minutes. Drain the fennel and dry it on a cloth kitchen towel.

  1. Preheat the oven to 500 F.

  2. Brush the parboiled fennel on both sides with olive oil. Season with salt and pepper. Arrange the fennel slices in a single layer on a baking sheet and roast in the oven, turning them once or twice, until golden brown on both sides and very tender, 15 to 20 minutes.

  3. Variations: cut the fennel bulbs in half vertically, or in large wedges. Parboil them until just tender, up to 15 to 20 minutes, depending on the age and size of the bulbs. Brush the fennel with olive oil and then grill, turning the pieces once or twice, over medium hot coals until the cut surfaces begin to turn golden brown and the edges become lightly charred.

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