Roasted Fennel

Vegetable Risotto Featuring Roasted Fennel

How to Trim and Core: Whether served raw or cooked, fennel bulbs must be trimmed first. Cut the stalks from the top of the bulb, then remove any tough outer layers. Some recipes call for the removal of the triangular core. This can easily be done with a paring knife. Fennel trimmings don’t have to be thrown away. Sprinkled fronds are regularly used as a garnish for soups, stews, and pastas. The stalks add flavor to stocks or roasted poultry or fish (stuff them into the cavity).


  1. Preheat oven to 350° F
  2. Trim and core fennel bulb as directed above. Cut on an angle and toss with oil, salt and pepper (or favorite seasonings).
  3. Place on cooking tray and roast in oven for about 10-15 minutes, or until tender and lightly browned,
  4. Enjoy!