Fennel is one of those foods that people either love or hate. I have a hard time coming up with foods that I DON’T like, so, (surprise, surprise) I happen to love fennel! It’s delicious served raw, sliced thin and tossed in a salad. But my favorite way to eat fennel is roasted with a Vidalia onion and a tiny bit of garlic salt. I’d say this is one of my top 5 favorite vegetable side-dishes. (Mashed potatoes will always hold the number one spot in my heart!)
Raw fennel has a light, crisp, anise (licorice) taste. But roasted fennel tastes completely different. It caramelizes in the oven to create a warm, slightly sweet, comforting side dish that’s perfect to serve with chicken, steak, or lamb.
This side dish is Whole 30 compliant (just check your garlic salt to make sure it doesn’t include sugar), Paleo, and Vegan. It’s super easy to throw together and doesn’t require a lot of prep work, other than chopping up the veggies. I always take the core out of my fennel because I find it to be too fibrous and tough. Here’s a great tutorial on how to chop a fennel bulb.
So if you’re looking for an easy and quick side dish that’s a little bit different from the normal green beans or broccoli, try out my roasted fennel and onion!
Do you like fennel? What’s your favorite vegetable to roast?
Make sure to check out some of my other recipes here!
Roasted Fennel and Onion
- Prep Time: 10m
- Cook Time: 30m
- Total Time: 40m
- Category: Recipes
Ingredients
- 1 vidalia onion, chopped
- 2 fennel bulbs, cored and chopped
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic salt
Instructions
- Preheat oven to 425 degrees.
- Cut off the fennel stalks, reserving some of the green fronds.
- Cut the fennel bulbs in half.
- Remove the outside layers and discard.
- Cut out the tough core of the fennel bulb.
- Chop the fennel.
- Chop up the onion.
- Toss fennel and onion with garlic salt.
- Spread out in a single layer on a foil-lined baking dish.
- Sprinkle with the reserved fennel fronds for color.
- Cook in the oven for about 25-30 minutes, turning once, until the fennel and onion are browned and soft.
