Citrus Glazed Roasted Fennel

My First Time With Fennel

I was scared of fennel for years. It looked like a strange, pale onion. My friend Clara finally handed me a bulb. She said, “Just roast it, Grace.” I did. The smell changed everything. It became sweet and gentle.

That first bite was a happy surprise. The sharp taste was gone. It was soft and a little nutty. I felt silly for waiting so long. Trying new foods is like that. You never know what you’ll love.

Why We Roast It First

Covering the pan with foil is our secret. It steams the fennel wedges. This makes them tender all the way through. Then we take the foil off. This lets the edges get crispy and brown.

That contrast is why this matters. Soft inside, crispy outside. It makes every bite interesting. Fun fact: The core is what holds the wedges together. Don’t cut it out! Have you ever cooked fennel before? What did you think?

The Magic of the Dressing

While the fennel roasts, make the dressing. It is so simple. Just whisk it in a bowl. The honey and orange are friends. They balance the vinegar’s little bite.

Pouring the warm dressing over the hot fennel is key. The flavors soak right in. Doesn’t that smell amazing? The kitchen fills with a citrusy perfume. It makes my mouth water every time.

A Little Kitchen Science

We mix water and salt first. This helps the seasoning stick. It also starts to soften the fennel. The oil comes next. It makes the fennel crisp up nicely in the oven’s heat.

This order matters. It gives us the best texture. Good cooking is often about little steps. Do you have a “tiny step” in cooking that makes a big difference? I love hearing those tips.

Bringing It All Together

Do not forget the fronds! Those wispy green tops. Chop them coarse. They look like fresh dill. Sprinkling them on at the end is the final touch.

They add a bright, fresh flavor. This is why using the whole vegetable matters. It feels good and tastes better. I still laugh at how I used to throw those pretty fronds away. What vegetable part did you used to waste, but now you love?

Ingredients:

Ingredient	Amount	Notes
Fennel bulbs	2	bases lightly trimmed, 2 tablespoons fronds chopped coarse, stalks discarded
Water	2 tablespoons
Kosher salt	1 teaspoon	for roasting fennel
Vegetable oil	3 tablespoons
Pepper	¼ teaspoon
Extra-virgin olive oil	1 tablespoon	for dressing
Honey	2 teaspoons	for dressing
White wine vinegar	1 ½ teaspoons	for dressing
Orange zest and juice	⅛ tsp zest + 1 tbsp juice	for dressing
Kosher salt	1 pinch	for dressing

My Roasted Fennel with a Sweet Citrus Kiss

Hello, my dear. Let’s talk about fennel. It looks a bit funny, doesn’t it? Like a plump, pale onion with feathery hair. My grandson used to call them “alien lettuce.” I still laugh at that. But when you roast it, magic happens. The sharp taste turns sweet and mellow. A little honey and orange juice make it sing. This dish feels like a sunny afternoon. It’s simple, but so special. Let’s make some together.

Ingredients

• 2 large fennel bulbs (about 1 1/2 lbs total)
• 1/4 cup water
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 2 tablespoons reserved fennel fronds, chopped

For the Citrus Dressing:

• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon white wine vinegar
• 1 teaspoon orange zest
• 2 tablespoons fresh orange juice

Instructions

Step 1: First, get your oven very hot. Set it to 450 degrees. Grab a baking sheet and give it a quick spray. Now, the fennel bulbs. Just trim off the very bottom. Save those pretty green fronds! They are like fancy parsley. Chop about two tablespoons of them and set them aside. (Hard-learned tip: Don’t throw the fronds away! They are your free, fancy garnish.)

Step 2: Cut each bulb into eight wedges. Keep the core on! It holds everything together. In a big bowl, whisk water and salt until the salt disappears. Toss your fennel wedges in this salty bath. Drizzle on the oil and sprinkle pepper. Toss it all gently. Lay the wedges cut-side down on your sheet. Pour any leftover water from the bowl over them. Cover the whole sheet tightly with foil.

Step 3: Pop that covered sheet into the oven. It will roast for 20 minutes. This steams the fennel and makes it tender. While it cooks, make the dressing. In a small bowl, whisk the olive oil, honey, vinegar, orange zest, and juice. Doesn’t that smell amazing? It’s like a little jar of sunshine. Set it aside.

Step 4: After 20 minutes, carefully remove the foil. The fennel will be soft. Now we let it get golden and lovely. Roast it for 5-8 more minutes. Then, flip each wedge to its other cut side. Roast again until that side browns. Why do we flip it? Share below! When it’s beautifully caramelized, transfer it to a plate.

Step 5: Give your dressing a quick whisk. Drizzle that golden liquid all over the warm fennel. Sprinkle your saved green fronds on top. That’s it! The heat makes the honey and orange flavors bloom. Serve it right away while it’s warm and happy.

Cook Time: 35–40 minutes
Total Time: 45–50 minutes
Yield: 4 servings
Category: Side Dish, Vegetables

Three Fun Twists to Try

This recipe is like a friendly base. You can play with it! Here are three ideas I love. They make it feel new every time.

Cheesy Finish: Right after roasting, sprinkle with Parmesan or goat cheese. Let it melt a little.

Spicy Orange: Add a tiny pinch of red pepper flakes to the dressing. It gives a nice little kick.

Herb Garden: Mix some fresh thyme or rosemary with the oil before roasting. So fragrant.

Which one would you try first? Comment below!

Serving It Up Just Right

This fennel is a wonderful friend to other foods. I love it beside a simple roast chicken. Or flake some salmon over the top. For a pretty plate, serve it on a bed of lemony greens. A few toasted almonds on top add a nice crunch. So good!

What to drink? A crisp white wine, like a Sauvignon Blanc, pairs beautifully. For a non-alcoholic treat, try sparkling water with a slice of orange. It echoes the flavors in the dish. Which would you choose tonight?

Keeping Your Roasted Fennel Fresh and Tasty

Let’s talk about keeping leftovers. This dish is best fresh. But it keeps fine in the fridge for two days. Store it in a sealed container. The dressing can make it a bit soggy.

I don’t recommend freezing it. The texture turns too soft. It loses its lovely roasted charm. I learned this the hard way once. I froze a beautiful batch for my grandson. It was a mushy disappointment when thawed.

To reheat, use your oven or toaster oven. Spread the wedges on a sheet. Warm at 350 degrees for five minutes. This helps them crisp up again. The microwave will make them steam.

You can batch-cook the fennel wedges. Roast them through the first foil-covered step. Let them cool and freeze them on a sheet. Then bag them up for future meals. Finish roasting from frozen, adding a few extra minutes. This matters for busy weeknights. A good meal is just an oven away. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Fennel Hiccups

First, your fennel might not brown. The pan could be too crowded. Give each wedge some breathing room. This lets the heat work its magic. I remember crowding a pan years ago. My fennel steamed instead of roasting.

Second, the dressing might not cling. Your fennel could be too oily. Pat the wedges lightly before adding dressing. The honey and juice will stick better. This matters for every bite. You want flavor in each mouthful.

Third, the flavor may seem too sharp. Raw fennel can taste strong. Roasting sweetens it beautifully. Fun fact: roasting transforms its licorice note into a gentle, caramelized sweetness. Make sure you roast it long enough. Trust the browning times in the recipe. This builds cooking confidence. You learn to trust your eyes and nose. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free?
A: Yes, it is naturally gluten-free. Check your vinegar label to be sure.

Q: Can I make any part ahead?
A: You can whisk the dressing early. Keep it at room temperature.

Q: What if I don’t have white wine vinegar?
A: Lemon juice works nicely. Use the same amount.

Q: Can I double the recipe?
A: Yes, but use two baking sheets. Switch their oven positions halfway.

Q: Any optional add-ins?
A: A sprinkle of walnuts adds crunch. Add them after roasting. Which tip will you try first?

A Final Word from My Kitchen to Yours

I hope you love this sunny, sweet dish. It always reminds me of spring. Cooking should be a joyful experiment. Do not worry about perfect wedges. Just enjoy the process and the smell.

I would love to hear from you. Tell me about your time in the kitchen. Your stories are my favorite thing to read. Have you tried this recipe? Share your experience in the comments!

Happy cooking!
—Grace Ellington.