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Home > Restaurants > Recipes > Roasted Fennel

Roasted Fennel

Provided by: Chefs Jody Williams, Rita Sodi

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½ cup extra-virgin olive oil

4 medium fennel bulbs (about 4 lbs. total halved, stalks trimmed, fronds reserved)

2 medium juice oranges, 1 quartered (peel-on), 1 juiced

4 medium garlic cloves


¼ tsp. crushed red-chile flakes

½ tsp. coriander seeds, toasted and lightly crushed

½ cup dry white wine

¼ cup honey


Preheat the oven to 400 degrees. Heat 2 tablespoons of oil in a heavy-duty 12-inch skillet over medium-high heat. Add the fennel, cut side down. Cook undisturbed until browned, about 2 minutes. Flip and repeat on the other cut sides. Arrange the fennel, browned sides up, in a large, shallow baking dish along with the quartered orange. Add the garlic cloves, salt, chile flakes, and coriander. Pour over the wine, half a cup of water, and the orange juice. Drizzle the honey over the fennel. Braise in the oven about one hour, turning to achieve uniform caramelization, until the fennel is fork-tender. Spoon some braising liquid over the fennel, garnish with the reserved fronds, and serve hot, warm, or at room temperature. (Published 2014)