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This Roasted Fennel with Balsamic Glaze is a simple yet elegant dish, featuring tender roasted fennel bulbs enhanced by the sweet and tangy flavor of a balsamic reduction. Topped with fresh herbs, it’s the perfect side dish for any meal, adding a touch of sophistication to your dinner table. Whether for a weeknight dinner or a special occasion, this easy-to-make recipe offers a delightful balance of flavors that everyone will enjoy!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Brunch, Side Dish, Snack
Cuisine Italian
Servings 1
Calories 100 kcal

Ingredients
  

  • 2 large fennel bulbs trimmed and cut into wedges
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1/2 cup balsamic vinegar
  • 1 tbsp honey optional
  • Fresh herbs for garnish such as parsley, thyme, or dill

Instructions
 

  • Preheat Oven: Preheat your oven to 400°F (200°C).
  • Prepare Fennel: Trim the fennel bulbs, removing the stalks and tough outer layers. Cut the bulbs into wedges.
  • Season and Roast: Place the fennel wedges on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes, or until the fennel is tender and caramelized, turning halfway through cooking.
  • Make Balsamic Glaze: While the fennel is roasting, prepare the balsamic glaze. In a small saucepan, bring the balsamic vinegar to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the vinegar has reduced by half and has a syrupy consistency, about 10-15 minutes. If desired, stir in honey for added sweetness.
  • Drizzle and Serve: Remove the roasted fennel from the oven and transfer to a serving platter. Drizzle the balsamic glaze over the fennel. Garnish with fresh herbs and serve immediately.

Notes

This Roasted Fennel with Balsamic Glaze is a delightful side dish that brings out the natural sweetness of fennel with the added depth of balsamic reduction and fresh herbs. Enjoy!
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