Roasted Spiced Fennel


First, I must admit: I cannot eat raw Fennel!

I cannot stand the smell and taste; I am not a big fan of Anise flavor and raw Fennel is just not my thing, thus for many years I avoided this funny looking vegetable. But just like with many other things that I was sure that “I do not like!” I gave Fennel a chance, but in a different way: roasted!

Hands up, baby hand up...

Hands up, baby hands up…

Oh the joy! Roasted Fennel tastes nothing like a raw one! Combined with the right spices you get a perfect side veggie that goes with almost everything!


Ingredients for my basic roasted Fennel:

  • 1-3 Fennels [2 fennels are perfect for 4 people]
  • 1-2 spoons of olive oil
  • Spices: salt & pepper, turmeric, smoked paprika, garlic powder – teaspoon of each


Indian dish – curry powder, cardamom, mustard seeds

Chinese dish – Chinese 5 spices powder, fresh ginger, soy sauce

Moroccan dish – smoked paprika or Ras El Hanout (in Arabic it means “head of th

e shop”, a wonderful mixture of cardamom, cinnamon, ginger, pepper and turmeric)

Middle Eastern – use Za’atar, smoked paprika, raw tahini

Indonesian dish – use the magical Indonesian ingredient: Gado-gado peanuts mix (I will dedicate a separate post for Gado-gado soon)

Italian dish – oregano, thyme, basil, rosemary

Japanese dish – miso, soy sauce



  • Pre-heat oven: 200 c / 400 f
  • Wash Fennel
  • Remove Fennel head
  • Cut Fennel
  • Put Fennel in a plastic bag
  • Add olive oil
  • Add spices/herbs
  • Shake bag well
  • Spread on a baking sheet
  • Bake for30 minutes / until golden brown and soft






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