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Roasted Fennel


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Roasted Fennel


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Roasted Fennel

I am not a very big fan of fennel, but a friend suggested this recipe and i decided to give it a try, with 12 meals of chag i was running out of ideas! I waited with trepidation as the fennel roasted and then cooled, and when i finally tasted it I was blown away, the dash of citrus really balanced out the sharpness of the anise flavor!


  • Ready Time : 0 min


6-8 Servings


  • 3 or 4 whole fennel bulbs
  • ¼ cup olive oil enough to drizzle
  • ¼ cup lemon juice enough to drizzle
  • Salt & pepper to taste


  1. Separate layers of the fennel and cut into chunks.
  2. Lay out in cookie sheet, avoiding too much overlapping.
  3. Drizzle olive oil lemon juice, salt and pepper over the fennel, not too much, just light drizzle.
  4. Roast uncovered 10-15 minutes at 350*
  5. WATCH until brown around the edges.
  6. Serve with olives if desired.


About Ahuva Staum


Growing up watching my Bubby cook gave me a love and fervor for cooking. I love taking concepts I find from treif cooking magazines and tv shows for all different types of cuisines and making them kosher and accessible. Currently trying to get my Jerusalem based catering company; "You Wish It, I Dish it"; up and running.

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