Roasted Fennel

Fennel is one of my favorite vegetables to cook with. In the summer, I shave it raw into salads and throw it on the grill. In the fall and winter, I love adding it to crispy-creamy gratins and mixing it into Thanksgiving stuffing (I’m famous in my family for that one). But one of my very favorite ways to enjoy fennel in the colder months is also the easiest to prepare, and that’s simply roasting it with olive oil and seasonings.

Fennel in its raw form is slightly sweet and crunchy, with a light anise-licorice flavor. But when fennel is roasted and caramelized, it transforms into a tender, savory side dish. In fact, I’ve found that people who don’t enjoy fennel in its raw form love it cooked. The licorice flavors take a back seat after roasting.

I based my roasted fennel recipe off a method I learned while working at Nougatine, sister restaurant to the acclaimed Jean-Georges. I ate the best fennel I’ve ever had while working there, and I wanted to bring that experience to you.

At Nougatine, the chefs roasted the fennel in a covered hotel pan with fats like olive and butter and special seasonings. Roasting it covered locked in moisture, giving the fennel a tender, buttery interior. Then, they seared the roasted fennel in a skillet, which enhanced all the lovely flavors that were locked in during the roast. 

Here, I’ve simplified the method so all you have to do is roast it. You’ll start with it covered, roasting until knife-tender, then uncover it until the edges are caramelized, mimicking the sear.

I often eat this fennel straight from the baking sheet, but if I manage to resist, here’s how I like to serve it.

• Alongside risotto, or chopped and stirred right in.
• Chopped up and added to pasta dishes.
• Layered onto a roasted winter veggie sandwiches.
• Paired with goat cheese and a citrus vinaigrette, like they do at Jean-Georges.
• Topped with Parmesan.