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Leigh Beisch Photo by: Leigh Beisch

Caramelized Roasted Fennel with Fennel Seeds

Health MAY 2004

  • Yield: 4 servings (serving size: 2/3 cup)


  • 4 medium fennel bulbs
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon fennel seeds, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


Preheat oven to 450°. Trim tough outer leaves from fennel; remove and discard stalks. Cut the fennel bulbs in half vertically, discarding the cores. Cut each half crosswise into thin slices to measure 8 cups total. Reserve the remaining fennel for another use. Combine fennel slices and remaining ingredients in a large bowl. Spread mixture in a single layer on a jelly roll pan. Bake at 450° for 20 minutes or until golden, stirring occasionally.

Nutritional Information

Amount per serving
  • Calories: 175
  • Fat: 14g
  • Saturated fat: 2g
  • Monounsaturated fat: 10g
  • Polyunsaturated fat: 1g
  • Protein: 2g
  • Carbohydrate: 13g
  • Fiber: 6g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 371mg
  • Calcium: 89mg

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Caramelized Roasted Fennel with Fennel Seeds recipe