Vegan Lemon Roasted Fennel
Lemon roasted fennel is an elegant, aromatic side dish: fresh fennel bulbs transform when roasted, turning tender and sweet with caramelised edges, while bright lemon and herbs lift its natural mild anise flavour. This 100% vegan version uses no butter or dairy, keeping the beautiful golden colour, soft‑yet‑crisp texture, and perfectly balanced fresh‑earthy taste without any animal products at all.
Shared by james
Time
40 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 2 large fresh fennel bulbs, fronds reserved for garnish
- 3 tbsp extra virgin olive oil.. 1 tbsp fresh lemon juice.. 1 tsp lemon zest
- 2 cloves garlic, thinly sliced.. ½ tsp sea salt.. Freshly ground black pepper, to taste
- ½ tsp dried thyme or oregano (optional).. Pinch of chilli flakes (optional, for gentle warmth)
👩‍🍳 Instructions
- 1
Prep fennel: Trim off the tough base and any blemished outer layers. Cut each bulb in half lengthwise, then slice into thick wedges — keep the core intact so the layers hold together while roasting. Rinse well and pat completely dry.
- 2
Season: Place fennel wedges in a roasting tray. Drizzle generously with olive oil, lemon juice, and scatter over lemon zest, garlic, salt, pepper, and herbs/spices if using. Toss gently until every piece is evenly coated, then arrange cut‑side down in a single layer.
- 3
Roast: Bake at 200 °C (400 °F) for 25–30 minutes. Flip halfway through, until the fennel is tender when pierced with a fork and has deep golden, caramelised edges.
- 4
Finish: Remove from the oven, taste and add a little extra salt or lemon juice if needed.
- 5
Serve: Transfer to a warm platter, scatter with the reserved fresh fennel fronds, and serve hot as a side, part of a roasted vegetable platter, or alongside grains and salads.