Roasted Fennel


  • 2 medium fennel bulbs
  • 1/4 cup buttermilk
  • 1 tbs extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp lime juice
  • kosher salt and black pepper to taste
  • non stick cooking spray


  • Preheat oven to 400 degrees.
  • Cut the stalks off of the fennel, slice the bulbs in half lengthwise, then cut into 1 inch thick slices.
  • In a bowl, mix together buttermilk, olive oil, mustard and lime juice.
  • Add fennel into mix along with salt and pepper.
  • Spread fennel in a single layer onto a baking sheet coated with non stick spray.
  • Roast for 35-40 minutes, stirring every 10 minutes until fennel begins to caramelize.

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