10+ Fennel Recipes to Brighten Your Dinner Table

Fennel isn’t something most of us grab every week, but honestly, it’s worth a spot on your table. It’s got this mild, sweet flavor—think a little licorice, but not in a weird way.

You can cook fennel so many ways, so it’s kind of a kitchen chameleon.

Raw, roasted, tucked in a sauce—fennel brings a fresh vibe and a bit of depth. I’ve tried it in salads, pastas, and as a side, and it always surprises me. There’s a lot you can do with it.

Ingredients

• Fresh fennel bulbs
• Olive oil
• Salt
• Pepper

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash and trim the fennel bulbs. Cut them into slices or wedges.
3. Toss the fennel with olive oil, salt, and pepper.
4. Spread the fennel on a baking sheet in a single layer.
5. Roast for 40-50 minutes until tender and caramelized on the edges.

1) Roasted Fennel with Parmesan and Lemon

Roasting fennel turns it sweet and super tender. Parmesan brings a salty, cheesy hit, and a good squeeze of lemon wakes everything up.

Cut your fennel into wedges, toss with olive oil, salt, and pepper. Sprinkle with Parmesan, then bake at 400°F (200°C) until the fennel softens and the cheese gets golden.

A bit of lemon at the end brightens it up. It’s such a simple side, but it feels special.

Ingredients

• 2 large fennel bulbs
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• ½ cup grated Parmesan cheese
• 1 teaspoon fresh lemon juice

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Trim and cut the fennel bulbs into wedges.
3. Toss with olive oil, salt, and pepper.
4. Arrange on a baking sheet and sprinkle Parmesan on top.
5. Bake for 40-45 minutes until tender and cheese is golden.
6. Drizzle with lemon juice before serving.

2) Braised Fennel with Butter and Ouzo

Braised fennel is ridiculously good and couldn’t be easier. Sauté it in butter until it starts to soften, then add a splash of ouzo for that sweet, subtle flavor.

Let it cook low and slow in the butter and ouzo. The fennel gets tender and so fragrant.

A pinch of sugar and salt helps balance things out. I love serving this next to chicken or fish.

You can get more tips over at Simply Recipes.

Ingredients

• 2 large fennel bulbs, rinsed
• 4 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons ouzo (or other anise-flavored liqueur)

Cooking Instructions

1. Slice fennel into wedges.
2. Melt butter in a pan over medium heat.
3. Toss in fennel, salt, and sugar. Cook for about 5 minutes.
4. Pour in ouzo and cover the pan.
5. Cook on low for 15-20 minutes until tender.
6. Uncover and cook 2-3 minutes more to caramelize a bit.
7. Serve warm.

3) Pan-Fried Fennel with Olive Oil and Lemon Pepper

Pan-frying fennel is quick and brings out its sweetness. Heat up olive oil in a pan, toss in sliced fennel, and add a pinch of salt.

Let it soften, but don’t cook it to mush. I like tossing it with lemon juice, zest, and black pepper for a zesty finish.

If you’re feeling it, a little garlic powder or red pepper flakes add a nice kick. This is a go-to side when you want something fast and fresh.

Ingredients

• 1 fennel bulb, sliced
• 2 tablespoons olive oil
• Juice and zest of ½ lemon
• Salt and black pepper, to taste
• Optional: garlic powder or red pepper flakes

Cooking Instructions

1. Heat olive oil in a pan over medium-high heat.
2. Add sliced fennel and salt, cook for 5-7 minutes.
3. Add lemon juice, zest, black pepper, and any optional spices.
4. Cook another 2-3 minutes until fennel is tender but still has some bite.
5. Serve warm.

More on this method at Lemon Pepper Roasted Fennel recipe.

4) Shaved Fennel Salad with Citrus Vinaigrette

If you want something crisp and refreshing, this salad is it. Shave fennel thin so it’s delicate, then toss with a bright citrus vinaigrette.

Oranges, lemons, or any citrus you’ve got will work for the dressing. Olive oil and a hint of honey or mustard balance out the tartness.

You can throw in fresh herbs or toasted nuts for more flavor and crunch. I find this salad feels light but never boring.

Ingredients

• 2 bulbs of fennel, shaved thin
• 2 oranges, peeled and segmented
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey or Dijon mustard
• Salt and pepper to taste
• Optional: fennel fronds, toasted nuts

Cooking Instructions

1. Shave fennel bulbs thin with a knife or mandoline.
2. Peel and segment the oranges, ditching any seeds.
3. In a small bowl, whisk olive oil, lemon juice, honey or mustard, salt, and pepper.
4. Toss shaved fennel and orange segments with vinaigrette.
5. Garnish with fennel fronds and nuts if you want, then serve right away.

For more salad inspiration, check out this shaved fennel citrus salad recipe.

5) Fennel-Spiced Roasted Chicken

Roasted chicken gets a major upgrade with fennel seeds and spices. Rub your chicken with olive oil, fennel seeds, salt, and whatever other spices you like.

Scatter sliced fennel bulbs and lemon wedges around the chicken in your roasting pan. Everything cooks together, so the flavors really mix.

Roast at 375°F (190°C) for about 35 to 40 minutes. The fennel softens and caramelizes, and the chicken stays juicy if you baste it once or twice.

Ingredients

• 1 whole chicken or chicken thighs
• 1 tablespoon fennel seeds
• 1 lemon, cut into wedges
• 2 bulbs fennel, sliced
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• Freshly ground black pepper

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Rub chicken with olive oil, fennel seeds, salt, and pepper.
3. Arrange sliced fennel and lemon wedges in the roasting pan.
4. Set the chicken on top and roast for 35-40 minutes.
5. Baste once or twice with the pan juices.
6. Make sure the chicken is cooked through before serving.

6) Creamy Fennel and Shallot Sauté

Start by gently sautéing sliced shallots and fennel in olive oil. Let them get soft and a little sweet, then toss in some garlic for that extra aroma.

Pour in cream (or a creamy sauce if you want to lighten it up) and let it simmer. The fennel turns tender, and the sauce thickens just enough.

I’ll sometimes throw in fresh thyme or sharp cheese to finish. You can serve this as a side or toss it with pasta—either way, it’s cozy.

Ingredients:

• 2 large fennel bulbs, sliced
• 3/4 cup shallots, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup heavy cream
• Salt and pepper to taste
• Optional: fresh thyme or grated aged cheddar

Cooking Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add shallots and garlic; cook until soft and translucent.
3. Add sliced fennel and cook for about 5 minutes.
4. Pour in cream and stir to coat everything.
5. Simmer on low until fennel is tender and sauce thickens, about 10 minutes.
6. Season with salt and pepper. Add thyme or cheese if you want.
7. Serve warm.

Try this creamy sauté if you want a new way to enjoy fennel and shallots together. For more details, check out fennel cream and braised fennel.

7) Fennel and Tomato Pasta

This fennel and tomato pasta is a go-to for quick, tasty dinners. Fennel brings a sweet crunch, and the tomatoes add brightness.

Cherry tomatoes give a bit more zing, but honestly, any tomato works. Cook your pasta until it’s just right, then toss it with sautéed fennel, garlic, and tomatoes.

A splash of olive oil and some salt tie everything together. You’ll have dinner on the table in about 30 minutes—pretty ideal for a busy weeknight.

If you’re feeling fancy, toss in some fresh herbs or a sprinkle of cheese.

Ingredients:

• 12 oz pasta (your choice)
• 2 medium fennel bulbs, thinly sliced
• 2 cups cherry tomatoes or regular tomatoes, chopped
• 3-4 garlic cloves, minced
• 3 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs (optional)

Cooking Instructions:

1. Cook pasta according to package directions.
2. While pasta cooks, heat olive oil in a pan over medium heat (about 350°F / 175°C).
3. Add garlic and sliced fennel; sauté until fennel softens, about 7 minutes.
4. Add tomatoes; cook until they break down and form a sauce, about 5 minutes.
5. Drain pasta and mix it into the pan with fennel and tomatoes.
6. Season with salt, pepper, and fresh herbs if using.
7. Serve warm.

For a detailed recipe, see this fresh tomato and fennel pasta.

8) Fennel and Orange Salad

This salad is bright and super fresh. Crisp fennel slices mix with juicy orange segments for a combo that’s both crunchy and sweet.

It’s light, perfect as a side or an easy lunch. A tangy citrus vinaigrette brings the flavors together, and if you add pistachios or almonds, you get that satisfying crunch.

Fresh mint is a nice touch if you have it. You can throw this salad together in about 10 minutes.

It goes really well with chicken or fish if you want something more filling.

Ingredients

• 1 large fennel bulb, thinly sliced
• 2-3 oranges, peeled and segmented
• 1/4 cup pistachios or almonds, chopped
• A handful of fresh mint leaves (optional)
• 2 tbsp olive oil
• 1 tbsp orange juice
• 1 tsp white wine vinegar or lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Slice the fennel bulb thinly and place it in a large bowl.
2. Peel and segment the oranges, then add them to the bowl.
3. Chop the pistachios or almonds and sprinkle over the salad.
4. If using, tear the mint leaves and add them in.
5. In a small bowl, whisk together olive oil, orange juice, vinegar, salt, and pepper.
6. Pour the dressing over the salad and toss gently to combine.
7. Serve immediately or chill for 10 minutes before serving.

For more ideas, check a fennel orange salad recipe.

9) Fennel Gratin (Fennel al Forno)

Fennel gratin is creamy, cheesy, and honestly just comforting. You bake fennel with cream, cheese, and a handful of herbs.

That baking step really brings out fennel’s sweetness. The top turns golden and bubbly, and the sauce—usually Parmesan or mozzarella—makes it extra rich.

You can serve this with meats or roasted veggies. Adjust the cheese or cream to fit your mood, honestly.

Ingredients

• 4 medium fennel bulbs
• 2 cups heavy cream
• 1 ½ cups grated Parmesan cheese
• 1 tablespoon fresh rosemary or thyme
• Salt and pepper to taste
• 3 tablespoons olive oil

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice fennel bulbs into thin wedges.
3. Toss fennel with olive oil, salt, and pepper.
4. Place fennel in a baking dish and pour cream over it.
5. Sprinkle Parmesan and herbs on top.
6. Bake for 35-40 minutes until bubbly and golden.

10) Caramelized Roasted Fennel Bulbs

Roasting fennel is one of the easiest ways to get it sweet and mellow. Cut the bulbs into wedges and let them roast until they’re soft with golden, caramelized edges.

You’ll taste a mild sweetness that works well with lemon zest or a sprinkle of Parmesan. This makes a great side, or toss some into a salad for extra flavor.

Roast them with olive oil, salt, and pepper. The slow heat really brings out the best in fennel.

Ingredients

• 2 fennel bulbs
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Optional: lemon zest or grated Parmesan

Cooking Instructions

1. Preheat your oven to 400°F (200°C).

2. Cut the fennel bulbs into wedges, but keep the core attached.

3. Toss the wedges with olive oil, salt, and pepper.

4. Spread them out on a baking sheet.

5. Roast for about 50 to 55 minutes.

6. You want them tender and caramelized.

7. Add some lemon zest or a sprinkle of Parmesan before serving, if that sounds good to you.