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Simple Roasted Fennel with Agrodolce Sauce

A harmonious blend of sweet, tangy, and savory flavors, this roasted fennel dish is perfect for weeknight dinners or special occasions.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side
Cuisine: Italian
Keyword: Easy, Vegetarian
Servings: 4 servings
Calories: 150kcal

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Saucepan

Ingredients

Fennel Bulbs

  • 2 medium Fennel Bulbs Look for firm bulbs with bright green fronds.

Olive Oil

  • 3 tablespoons Extra Virgin Olive Oil For roasting the fennel.

Seasoning

  • 1 teaspoon Sea Salt Adjust to taste.
  • 0.5 teaspoon Freshly Ground Black Pepper Adds subtle heat.

Agrodolce Sauce

  • 1 tablespoon Granulated Sugar For the sauce.
  • 2 tablespoons White Wine Vinegar Or apple cider vinegar.
  • 2 tablespoons Capers Adds briny flavor.

Garnish

  • 2 tablespoons Fresh Parsley Roughly chopped for garnish.

Instructions

  • Preheat your oven to 400°F (200°C).
  • Trim the stalks and fronds from the fennel bulbs, cut them in half lengthwise, and slice into wedges.
  • In a large bowl, combine fennel wedges with olive oil, salt, and pepper. Toss to coat.
  • Spread the fennel on a baking sheet lined with parchment paper.
  • Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
  • In a small saucepan, combine sugar and vinegar over medium heat. Stir until sugar dissolves and simmer for 5 minutes.
  • Add capers to the sauce and simmer for an additional minute.
  • Drizzle the agrodolce sauce over the roasted fennel and garnish with parsley.
  • Serve warm as a side dish or light main course.

Notes

Leftovers can be stored in an airtight container for up to three days.