Roasted Fennel

Serves 4

Fennel is great hot, cold or even as a garnish. People who are unfamiliar with the bulbous vegetable often ask about its unique licorice and anise flavor.


  • 1 lemon
  • 3 tablespoons olive oil
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • 1 teaspoon honey
  • 2 fennel bulbs


Preheat the oven to 450° F.

Squeeze the juice from the lemon and combine it in a bowl with the olive oil, oregano, salt and honey. Whisk everything together until thoroughly combined and set aside.

Cut the stems from the fennel and save for later. Remove the outer layer of each bulb and discard.

Slice the fennel into ¼-inch slices. Place the sliced fennel into a baking dish, pour the lemon dressing on top and gently mix.

Nutrition Analysis: 130 cal, 10 g fat, 0 mg chol, 350 mg sodium, 11 g carbs, 4 g fiber, 2 g sugar, 1 g protein.

Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at