Garlic Roasted Fennel
This garlic roasted fennel comes out of the oven with golden edges, tender layers and a savory coating of garlic and thyme. It takes just 5 minutes to prep, so it’s easy to slide into the oven while you finish dinner.
Just like my oven roasted cabbage wedges, this side relies on simple flavors and an even simpler cooking process.
Roasting mellows fennel’s flavor and brings out its sweetness. If you’ve only tried it raw, a tray of warm, browned wedges is a good place to start.
I recently paired it with my roasted chicken leg and potatoes, and it turned out to be such a great combination!
Quick Look: Garlic Roasted Fennel
- 🔪 Prep time: 5 minutes.
- ⏲️ Cook time: 20–25 minutes.
- 👪 Servings: 2 servings.
- 📋 Main ingredients: Fennel bulb, garlic, thyme, olive oil, salt and pepper.
- ♨️ Cooking method: Trim and slice → season on a lined tray → roast until golden and tender.
- ⭐ Difficulty: Easy.
- 🥣 Serving ideas: Warm with roasted Sumac chicken, fish or white beans.
Jump to:
What's So Great About the Recipe?
- Sweet and savory: The fennel softens and sweetens in the oven, while garlic and thyme season the layers.
- A short ingredient list: The fennel does most of the work. A few pantry seasonings are all it needs. This is what I stick to when I make skillet Anna potatoes too.
- Easy to pair: Serve it beside a roast or use the wedges to round out a grain bowl.
Recipe Ingredients
Fennel bulb: Look for a firm bulb with tightly packed layers. Use the bulb for roasting and save the feathery fronds if you’d like a fresh garnish.
Garlic: Mince the cloves and spread them across the tray so every wedge gets some. Use mashed up air fried roasted garlic for some smokiness.
Thyme: Strip fresh thyme leaves from the stems before scattering them over the fennel. I like using from my stash of stored fresh thyme.
Olive oil: A light coating helps the cut surfaces brown and gives the seasonings something to cling to.
See recipe card for quantities.
Substitutions & Variations
- Swap the herb: Use chopped rosemary in place of thyme for a woodsy flavor.
- Finish with lemon: Squeeze a little over the hot wedges to brighten their sweetness. You can also use lemon infused oil instead of regular oil.
- Add Parmesan: Grate some over the finished fennel while it’s still warm. To keep it vegan, use vegan cashew Parmesan.
How to Make Garlic Roasted Fennel
Step 1: Heat the oven to 400°F (200°C). Trim off the stalks and the dry end of the base. Cut the bulb into wedges or thick slices, leaving enough core to hold each wedge together.
Step 2: Arrange the fennel in one layer on a lined baking sheet. Drizzle with olive oil and scatter the minced garlic, thyme, salt and pepper over the pieces.
Step 3: Roast for 20–25 minutes, until the edges turn golden and a fork slides into the thickest pieces easily. Let the wedges cool slightly before serving.
💭 Top Tip
Trim off only the dry end of the base. Leaving a little core on each wedge holds the layers together as the fennel softens, so it’s easier to lift from the tray.
Tips & Tricks to Nail the Recipe
- Cut evenly: Keep the slices or wedges a similar thickness so the smaller pieces don’t brown before the larger ones soften.
- Give the wedges space: Put a cut side against the pan and leave room between pieces so moisture can escape. I always do this when I make Indian roasted cauliflower.
- Keep the garlic on the fennel: Loose bits on the pan can darken before the wedges are done. Scatter the mince over the oiled cut surfaces. I realized this when I made my roasted broccoli and potatoes.
- Check for tenderness: If the edges are golden but the center is still firm, give the wedges a few more minutes and check again.
How to Serve Garlic Roasted Fennel
Serve the wedges warm alongside cherry chicken, Air Fryer steak bites or salmon. For a meatless meal, pile them over white beans or cooked farro and scatter a few chopped fennel fronds over the top.
To make it extra indulgent, you can spoon some roasted garlic Alfredo sauce or vegan cashew Alfredo sauce over the roasted fennel right before serving.
Troubleshooting and FAQs
Roast the bulb. Cut off the stalks and trim the dry base, then slice through the bulb. Save the feathery fronds for a garnish.
The wedges may be too thick or uneven. Check the thickest piece with a fork and return the pan to the oven for a few minutes if it still feels firm.
Refrigerate leftovers in an airtight container within 2 hours and use within 3 days. Reheat on a sheet pan or in an air fryer until hot. The dry heat helps the edges brown again.
More Roasted Vegetable Sides
If you tried this garlic roasted fennel or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Garlic Roasted Fennel
Ingredients
- 1 fennel
- 2 garlic
- 1 teaspoon thyme
- 1 tablespoon oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F. Trim the base of the fennel and slice the bulb into slices or wedges, approximately 1 inch thick.
- Arrange on a lined baking sheet and drizzle olive oil over them. Sprinkle salt, pepper, thyme and some minced garlic evenly over the pieces. Bake for 20-25 minutes or until the edges start to turn golden.
- Remove, cool slightly and serve.
Notes
- Use a firm, fresh fennel bulb with tightly packed layers for the best results.
- Cut the fennel into evenly sized wedges, keeping a little of the core intact to prevent the layers from falling apart during roasting.
- Arrange the wedges in a single layer on the baking sheet, leaving enough space between them for the edges to caramelize.
- Scatter the minced garlic directly over the oiled fennel rather than onto the baking sheet to prevent it from burning.
- Roast at 400°F for 20–25 minutes, or until the edges are golden and the thickest pieces are fork-tender.
- Swap the thyme for fresh rosemary, or finish with a squeeze of lemon juice or grated Parmesan cheese for extra flavor.
- Serve warm alongside roasted chicken, fish, or white beans.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer until hot.
