Roasted Fennel


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  • 3 large Fennel bulbs
  • 1 teaspoon iodized salt
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon garlic powder
  • 3 tbsp olive oil


  • Preheat oven to 400 degrees.
  • Maintaining the bulb, slice off the stalks of the Fennel.
  • Slice the Fennel bulb in half.
  • Slice into half-inch slices.
  • Place the sliced Fennel into a large mixing bowl.
  • Add olive oil, iodized salt, black pepper, garlic powder, and toss until evenly coated.
  • Spread the Fennel on a baking sheet pan, leaving space between each slice.
  • Roast the Fennel for 20 minutes, turn each piece over, and return to the oven for an additional 10 minutes.
  • Serve and enjoy!

Roasting and grilling vegetables for Summer sides compliments the delicious flavors of this time of year! Fennel is nutrient-dense, and is high in Vitamin C and Potassium. Fennel is also high in fiber and excellent for digestion. The mild anise flavor, which is similar to Licorice, roasts and caramelizes into a tasty addition to other roasted veggies such as roasted red peppers. Both men and women may use this vegetable as a vegetable serving for Meals 2, 3, or 4 on the Remedy Recipes book format, and the portion can be a 1/2 cup to 1 cup, depending on any other vegetables that you may be having with it. We hope that you enjoy it!

Mangiare! Piaccia! Eat! Enjoy!