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Roasted Fennel
Lisa Rovick and Susan Weintrob

Join us in the kitchen!

Roasted Fennel, Spiralized Zucchini and Pasta

We love fennel. We love it raw, sautéed or roasted! 

Fennel tastes fabulous: raw, sautéed or roasted. Roasted is especially delicious, its natural sweetness heightened. So many uses for this fabulous vegetable—don’t waste a single part.

Fennel raw is fabulous in a salad. Add sautéd fennel (great as a delicious replacement for onions) to a pilaf. And roasted fennel brings out such a sweetness that makes our mouths water!


We tried roasted fennel with spiralized zucchini and whole wheat spaghetti.  A light lemon juice and herbs made this a most delicious dinner.

We roasted the sliced bulbs and saved a few fronds for a garnish. The entire fennel can and should be used. We saved the stems and the rest of the fronds for soup in a zip lock bag in the freezer where we save vegetables bits and herbs for soup. That's where our fennel stems went!  Try fennel and let us know how you made it. 

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