Panko Roast Fennel (crispy & crunchy!)

This playful twist on roast fennel is cooked with a crunchy, golden panko on top of caramelized fennel, making it the perfect match for any main course! Crispy Panko Roast Fennel is a fun way to dress up a classic vegetable and is packed with texture and flavor! 

If you’ve never had fennel before, THIS is your sign to try! It’s one of those lesser-known veggies but is surprisingly delicious. It has a mild, slightly sweet flavor with a hint of licorice, which sounds crazy, but don’t let that scare you off! When roasted, fennel transforms into a tender, caramelized veggie that melts in your mouth.

After thinking of ways to make this vegetable really shine, I came up with this roasted fennel with crispy, crunchy panko topping. The panko breadcrumbs get tossed with a mix of Dijon mustard, honey, olive oil, and a sprinkle of dried thyme, creating the perfect balance of sweet and savory. The honey adds a touch of sweetness that complements the fennel’s natural caramelized flavor, while the mustard and thyme bring in those savory, tangy notes that pair well with the licorice taste. Fresh lemon zest brings it all together. Always more lemon.

This recipe makes any home cook look fancy. It’s my favorite way to wow people in the kitchen. Simple ingredients and big on flavor and texture. This side dish would be great with my Honey Glazed Salmon, Slow Cooker Brisket or many of my quick, 30 minute meals.

Using Other Breadcrumbs

• Gluten-free: Use gluten-free panko or breadcrumbs to keep this dish safe for anyone avoiding gluten. 
• Regular Breadcrumbs: If you don’t have panko on hand, regular breadcrumbs will work. They have a slightly finer texture but still make the fennel crispy.
• Crushed Crackers: Crushed crackers, like saltines or Ritz, make a great substitute. They add a buttery, slightly salty flavor that complements the fennel beautifully.
• Crispy Fried Onions: These add a beautiful crunch on top, along with a mild onion flavor. 

Ingredient Notes

• Fennel – If you’ve never tried fennel, this is your sign!
• Olive Oil – Helps the fennel get that beautiful golden brown color.
• Salt and Pepper – Brings out the natural sweetness of the fennel and balance all the flavors. 
• Dijon Mustard – Adds a tangy, savory kick to the panko topping that pairs perfectly with the sweet, caramelized fennel. If you’re out of Dijon, stone-ground mustard is a great alternative.
• Honey – Adds a touch of sweetness that plays off the fennel’s natural sugars.
• Dried Thyme – Gives the topping a warm, earthy flavor.
• Lemon Zest – Adds a burst of freshness and a hint of citrusy brightness that really wakes up the dish. 
• Panko Breadcrumbs – Creates that irresistible crunchy topping, adding texture and contrast to the tender roasted fennel.

Step By Step Instructions

Prepare for baking: Preheat your oven to 425°F. While it’s heating up, get your baking dish ready by greasing it with a bit of olive oil or lining a baking sheet with parchment paper.

Prep the fennel: Trim and quarter your fennel bulbs lengthwise, then place them in the prepared baking dish or on the lined baking sheet. Make sure they’re spread out evenly. Brush the fennel pieces generously with olive oil, making sure to coat all sides. Then, sprinkle them with salt and pepper.

Roast the fennel: Add the fennel to the preheated oven and let it roast for 20 minutes. This gives it time to soften and start caramelizing.

Make the panko topping: While the fennel is roasting, grab a bowl and mix together the Dijon mustard, honey, olive oil, salt, dried thyme, and lemon zest. Once everything is well combined, stir in the panko breadcrumbs until they’re evenly coated.

Add the topping: After the fennel has roasted for 20 minutes, carefully remove it from the oven. Sprinkle the panko mixture generously over the top of the fennel, making sure every piece gets a good coating.

Finish roasting: Place the fennel back in the oven and continue roasting for another 20-25 minutes. You’ll know it’s ready when the panko is golden brown and crispy and the fennel is tender and cooked through. Enjoy!

Expert Tips

• Cut the fennel into even quarters to make sure all the pieces cook at the same rate. Uneven pieces can lead to some being undercooked while others overcook.
• Brush the fennel with oil generously, making sure all sides are coated. This helps the fennel caramelize evenly and keeps it from drying out during roasting.
• Keep an eye on the panko topping during the final roast. If it starts to brown too quickly, cover the dish loosely with foil to prevent it from burning.

Storage Instructions

Keep any leftover fennel in an airtight container in the fridge, where it’ll stay fresh for up to 3 days. Freezing isn’t recommended because the fennel can lose its crispiness and become a bit mushy when thawed. It’s best enjoyed fresh or within a few days from the fridge.

Reheating: To reheat, pop the fennel back in the oven at 350°F for about 10-15 minutes to bring back that crispy topping. The crunch is worth the wait!

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