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1 head fennel
1 each lemon
1 orange
½ cup parmesan cheese
1 tablespoon olive oil
salt and pepper to taste
5-10 radishes, trimmed and halved


Juice from the zested lemon
Segments from the zested orange
1 tablespoon olive oil
1 teaspoon honey
salt and pepper to taste



  1. Preheat the oven to 375 degrees.
  2. Trim tops of fennel. Reserve all of the fine green fronds from the
    center of the bulb (provided they are in good shape) for use at
    the end, save or discard as much as you desire.
  3. Trim all of the stalks off the top and cut them into 2”-3” lengths.
  4. Trim any brown root end from the bottom and discard.
  5. Cut your bulb into quarters or into eighths, depending on the
    size of your fennel bulb, you may cut it into a few more or less
  6. Toss fennel and radishes in olive oil, salt and pepper and then
    arrange on a baking tray.
  7. Zest orange and lemon over the fennel you have arranged on
    the tray.
  8. Sprinkle fennel with parmesan cheese if you are using it.
  9. Bake in oven for 35 minutes or until fork tender.
  10. Segment the leftover orange and reserve the segments
  11. Make dressing by mixing all ingredients in a small bowl with a
    fork. Toss with reserved fennel fronds and serve over top of
    roasted fennel and radish.


Dave Lattomus is a classically trained Chef with over 20 years of experience. Dave served as the executive sous chef for the Hotel duPont for over 10 years (a lifetime in the restaurant world!) before transitioning to focus more on teaching and catering. 

2 fennel bulbs growing up from the ground


Fennel has a sweet mild licorice flavor, and both the tops, stems, and bulb can be eaten. The feathery fronds look a lot like dill and have a delicate anise flavor which can be used like an herb to flavor salads, soups and stews. The bulb can be thinly sliced and used in salads or cooked. The stalks also taste a bit like licorice but are tougher — chop them finely if you’re eating them raw, or cook them down for stir-fry or pastas.

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