How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Fennel with Rosemary?

You need 8 ingredients. The key ingredients include: 2 large heads of fennel, trimmed and cut through the cores into 8 wedges each, 6 medium shallots, peeled and halved lengthwise, 1 1/2 tablespoons unsalted butter, cut into small pieces, 1 1/2 tablespoons olive oil, and more.

Is Roasted Fennel with Rosemary suitable as general?

Yes, Roasted Fennel with Rosemary falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Fennel with Rosemary?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Fennel with Rosemary Recipe

Name: Roasted Fennel with Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large heads of fennel, trimmed and cut through the cores into 8 wedges each; 6 medium shallots, peeled and halved lengthwise; 1 1/2 tablespoons unsalted butter, cut into small pieces; 1 1/2 tablespoons olive oil; 2 teaspoons finely chopped fresh rosemary; 1 teaspoon sugar; Salt and freshly ground pepper; 1 lemon wedge

Try this homemade Roasted Fennel with Rosemary recipe the whole family will love. Made with fennel, shallots, unsalted butter and olive oil. Easy step-b…

This Roasted Fennel with Rosemary relies on simple, everyday ingredients such as olive oil, sugar and lemon wedge. It comes together quickly and makes 4 servings, at about 103 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

2 large heads of fennel, trimmed and cut through the cores into 8 wedges each
6 medium shallots, peeled and halved lengthwise
1 1/2 tablespoons unsalted butter, cut into small pieces
1 1/2 tablespoons olive oil
2 teaspoons finely chopped fresh rosemary
1 teaspoon sugar
Salt and freshly ground pepper
1 lemon wedge

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Quick Info

Servings
4 servings
Calories
103 kcal
Category
General

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Roasted Fennel with Rosemary

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