Roasted Fennel With Garlic & Herbs (Soft & Caramelised) Recipe

I’m excited to share one of my Roasted Fennel Recipes that turns simple fennel bulbs into buttery, caramelized-edged wedges with a naturally sweet finish and Whole30, vegan, and keto-friendly appeal.

I fell into making Roasted Fennel With Garlic & Herbs because I wanted something soft yet caramelised. The fennel bulbs melt in your mouth and that roasted garlic sneaks up on you with a sweet, savory hit you did not see coming.

Ive tried a ton of Easy Fennel Recipes and this one still surprises me; its simple but not boring. It belongs on lists called Roasted Fennel Recipes yet it feels like a tiny secret side dish you bring to dinner and everyone asks about.

Youll want to taste it before you tell anyone whats in it.

Ingredients

• Fennel bulbs: crisp, slightly sweet with licorice notes; fiber rich, low calorie.
• Garlic: pungent and raw, caramelises into sweet savory bites, gives depth.
• Extra virgin olive oil: healthy fats, keeps fennel moist, boosts flavor and mouthfeel.
• Lemon zest and juice: bright, tangy lift, cuts richness, adds vitamin C.
• Thyme: earthy herbal note, subtle, pairs well with fennel sweet edges.
• Parsley: fresh finish, adds color and mild bitterness, kinda bright.

Ingredient Quantities

• 3 medium fennel bulbs (about 900 g to 1 kg total)
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, thinly sliced or roughly chopped
• 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
• 1 teaspoon lemon zest (from about 1 lemon)
• 1 tablespoon fresh lemon juice
• 1 teaspoon fine sea salt or kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh flat leaf parsley, for finishing

How to Make this

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it so the fennel won’t stick.

2. Trim the fennel bulbs: cut off the stalk ends and a thin slice from the root so they sit flat, then quarter each bulb lengthwise into wedges.

3. In a large bowl toss the fennel wedges with 3 tablespoons olive oil, 1 tablespoon chopped fresh thyme (or 1 teaspoon dried), 1 teaspoon lemon zest, 1 teaspoon salt and 1/2 teaspoon black pepper until well coated.

4. Spread the wedges cut side down in a single layer on the prepared sheet, do not overcrowd. If they touch a bit it’s ok, but give them mostly space so they can caramelize.

5. Roast for 15 minutes. This starts the tenderizing and browning.

6. After 15 minutes add the garlic (4 cloves, thinly sliced or roughly chopped) and the 1 tablespoon lemon juice, gently toss or turn the pieces so garlic gets mixed in but isn’t all on the very outer edges where it can burn. Return to oven and roast another 15 to 20 minutes, until fennel is deeply golden at the edges and tender when pierced with a knife.

7. If you want extra char, switch to broil for 1 to 2 minutes at the end but watch it closely so the garlic doesn’t burn.

8. Remove from oven, let rest a couple minutes, then finish with 2 tablespoons chopped flat leaf parsley and serve warm.

Equipment Needed

1. Rimmed baking sheet, lined with parchment or lightly oiled so the fennel wont stick
2. Sharp chef’s knife for trimming and quartering the bulbs
3. Cutting board
4. Large mixing bowl to toss the fennel with oil and seasonings
5. Measuring spoons (Tbsp and tsp) for oil, thyme, lemon, salt and pepper
6. Microplane or fine grater for the lemon zest
7. Small citrus juicer or fork to squeeze the lemon juice
8. Tongs or a silicone spatula to turn and arrange the wedges
9. Oven mitts and a timer to watch the roast and broil times

FAQ

Roasted Fennel With Garlic & Herbs (Soft & Caramelised) Recipe Substitutions and Variations

• Extra virgin olive oil: swap with melted butter for a richer, nuttier finish that helps caramelise the fennel, or use avocado oil if you want a higher smoke point for a hotter oven.
• Garlic cloves: replace with 2 small shallots thinly sliced for a milder, sweet oniony flavor, or use about 1/2 tsp garlic powder per clove if fresh garlic is out (add near the end so it doesnt burn).
• Fresh thyme: use chopped rosemary or oregano instead; rosemary is more piney so use about half the amount, oregano gives an earthier Mediterranean note.
• Lemon zest and juice: no lemon No problem use 1 tbsp white wine or sherry vinegar for brightness, or orange zest for a sweeter, floral twist.

Pro Tips

1) Let the fennel get dry and roomy on the pan, that really helps it brown — sorry that was a bad habit, meant to say dont crowd the pieces and use a heavy pan so heat spreads evenly, it makes a huge difference.

2) Garlic hates long high heat, so either toss whole or smashed cloves in late or oil the slices well and tuck them in between wedges so they dont just sit exposed and burn.

3) If you want bits of char, move the rack up near the top for the last minute or two and watch it like a hawk, youll get great color fast but garlic can go from golden to bitter in seconds.

4) Finish smart not fancy: lemon juice and parsley are great, but adding a little extra virgin olive oil at the end and some toasted nuts or a sprinkle of pecorino gives contrast in texture and flavor, saves it from tasting one note.