ROASTED CURRIED FENNEL, or: Fennel haters, prepare to be converted!
- Feb 26, 2025
- 4 min read
Updated: Jan 30
A simple dusting of spices transforms fennel into a flavourful and exotic dish, infusing the grey winter months with the vibrant colours of the rainbow.
I try to incorporate a variety of seasonal, plant-based meals into our weekly diet. One way to keep them exciting is by changing their flavor profile, which works especially well with fennel.
Fennel can have a pronounced anise flavour, and I guess you either like it or hate it. I used to hate it, but after preparing it this way for the first time many years ago, I have grown to like it.
The dish needs only one ingredient along with some pantry spices, and it's also incredibly simple and fast to prepare. It's both flavourful and interesting, making it an ideal way to enjoy seasonal produce with a unique taste, while also adding vibrant colours to the gray winter months.
This simple tray roast requires little effort: the fennel is cleaned and sliced, sprinkled with spices, and roasted in the oven for 20 minutes until tender and browned.
I love the natural shapes and colours of food. Those fennel slices, with their beautiful, flower-like shape, look like a painting to me, making them stand out on any dining table.
We do eat also with our eyes, so I usually set the entire tray in the center of the table, family-style. This also keeps the fennel hot and crisp. If you prefer to transfer it to a serving dish, ensure it's large enough, as piling the fennel slices might make them soggy, especially if you don't serve them immediately.
Tips:
Use fennel when it's in season and at its best quality.
Zero-waste tips: store any washed and trimmed pieces, stems, fronds, etc., in a zip lock bag and freeze them. They are a perfect addition to soups and stocks. Initially, I used to remove the tough part of the bulb, but now I leave it in to reduce food waste. It simply adds a different texture compared to the rest of the bulb. If it remains too tough after roasting, you can always remove it later.
Additional reasons to enjoy fennel: according to the World-Health-Food Website fennel is rich in Vitamin C and nutrients, high in fibre, and has anti-inflammatory properties. See also here for more information.
How to prepare
ROASTED CURRIED FENNEL
Recipe adapted from: Roasted Curried Fennel, by Soni, at soni's food
The following ingredients are adapted from Soni's recipe: I include fennel seeds, and instead of mixing the spices, I sprinkle them individually over the fennel slices, so the amounts may vary, also depending on the size of fennel bulbs used.
INGREDIENTS:
1-2 fennel bulbs (depending on their size)
2 teaspoons curry powder
1/2 teaspoon mild paprika powder
1 teaspoon fennel seeds
about 1/2 teaspoon red chilli powder (or cayenne pepper) (adjust to your preferred heat level)
fine sea salt
extra virgin olive oil
DIRECTIONS:
Pre-heat the oven to 200°C / 180°C fan.
Line a large baking tray with parchment paper.
Prepare the fennel: Wash the fennel bulbs, then slice off the brown root end and any discolored or soft parts on the outer layer (in case the outer layer is very tough or bruised and discolored, remove it completely). Cut off the green stalks, leaving a couple of centimeters on the bulb.
Cut the fennel lengthwise, from top to bottom, into slices about 1 cm thick. Arrange the slices in a single layer on the prepared baking tray.
Season: Brush the slices with a thin layer of olive oil, then liberally sprinkle 2 teaspoons of curry powder, 1/2 teaspoon of mild paprika powder, and approximately 1/2 teaspoon of red chili powder or cayenne pepper (adjust to your preferred heat level) on top. Alternatively, mix the spices together in a small bowl and sprinkle them over. Sprinkle 1 teaspoon of fennel seeds, then season with fine sea salt. Drizzle additional olive oil on top.
Roast the fennel in the preheated oven for about 20-30 minutes, or until the slices turn a nice golden colour and become tender.
Serve immediately and hot.
TEXT-ONLY RECIPE
ROASTED CURRIED FENNEL
Recipe adapted from: Roasted Curried Fennel, by Soni, at soni's food
The following ingredients are adapted from Soni's recipe: I included fennel seeds, and instead of mixing the spices, I sprinkle them generously on the fennel slices individually, so the amounts may vary, also depending on the size of the fennel bulbs used.
INGREDIENTS:
1-2 fennel bulbs (depending on size)
2 teaspoons curry powder
1/2 teaspoon mild paprika powder
1 teaspoon fennel seeds
about 1/2 teaspoon red chilli powder (or cayenne pepper) (adjust to your preferred heat level)
fine sea salt
extra virgin olive oil
Equipment: large baking tray
DIRECTIONS:
Pre-heat the oven to 200°C conventional heat / 180°C fan.
Line a large baking tray with parchment paper.
Prepare the fennel: Wash the fennel bulbs, then slice off the brown root end, and any discoloured or soft parts on the outer layer (in case the outer layer is extremely tough or discoloured, remove it completely). Cut off the stalks, leaving a couple of centimetres on the bulb. Zero-waste suggestion: washed and non-discoloured off-cuts can be frozen in zip-lock bags for later use in soups or stocks. Cut the fennel lengthwise, from top to bottom, into slices about 1 cm thick. Place the slices in a single layer on the prepared baking tray.
Season: Brush the slices with a thin layer of olive oil, then liberally sprinkle 2 teaspoons curry powder, 1/2 teaspoon mild paprika powder, approximately 1/2 teaspoon red chilli powder, or cayenne pepper (adjust to your preferred heat level) on top. Alternatively, mix the spices together in a small bowl and sprinkle them over. Evenly distribute 1 teaspoon fennel seeds, then season with fine sea salt. Generously drizzle the slices with olive oil.
Roast: Roast the fennel slices in the preheated oven for about 20-30 minutes, or until they turn a nice golden colour and become tender.
Serve immediately and hot.
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