25 Best Fennel Recipes

Who would have thought that fennel with avocado and citrus just works? The avocado smooths everything out, the citrus brightens it up, and suddenly, it’s the kind of salad you keep coming back to.

You don’t need to measure anything—just throw it together and adjust as you go. It’s fresh, easy, and somehow feels a little fancier than it actually is.

The first time I made this, I didn’t expect much—just fennel, a little dressing, maybe some herbs. But the way the fennel softens slightly while staying crisp makes it surprisingly good. A sprinkle of cheese or a handful of nuts takes it even further.

Now, it’s one of those go-to salads you make when you need something simple that still feels like you put in effort.

Fennel and oranges might seem like an odd combo at first, but once you try it, you get it. The oranges mellow out the fennel, and the dressing wraps it up perfectly.

If you have nuts or cheese, toss them in, but it’s good even without them. Once you’ve made it enough times, you don’t even have to think about it—you just throw it together, and it always works.

This started as a way to use up extra fennel, but now you’ll find yourself buying it just for this. The pears add sweetness, while the pomegranate gives a little tartness. If you have nuts on hand, toss them in too. It’s quick, easy, and feels a little more put-together than a typical last-minute meal.

It might not be a salad you plan on making at first, but once you do, it becomes a regular. The roasted shrimp makes it satisfying, the fennel adds just the right texture, and the grapefruit keeps it light. Kale holds up well with the dressing, so it’s great for making ahead. Warm or cold, it’s one of those meals that looks like you put in effort when you really didn’t.

I didn’t think fennel could get any better until I roasted it with garlic and Parmesan. The edges turn golden, the garlic melts into everything, and the cheese makes sure you don’t miss a single piece. It’s one of those side dishes that disappears before anything else. I always think I’m making extra, but somehow, it never lasts.

One of the best fennel recipes that I've acutally tried! This is the kind of side dish that takes almost no effort but somehow tastes like more than the sum of its parts. The fennel softens in the oven, the potatoes get crispy, and if you add a little lemon at the end, it’s even better. I usually make this when I need something easy to throw on the table. It works with just about anything, but honestly, I’d eat it straight from the pan.

This fennel and chicken recipe has the feel of a weekend dinner, but it’s easy enough for a weeknight. The chicken stays juicy, the fennel soaks up all the flavors, and the charred lemon rounds out the dish. Just toss it all on one pan and let the oven do the work. By the time it’s done, the kitchen smells amazing, and it looks much fancier than the effort required.

Creamy fennel might not be the first thing that comes to mind, but it’s worth trying. The fennel turns soft and sweet in the oven, the cream makes it rich, and the cheese on top? Absolutely necessary. It’s the kind of dish that makes anything else on the table feel like an afterthought. If there are leftovers (which doesn’t happen often), they never last long.

Roasting pork tenderloin with fennel brings out the best in both. The fennel softens and caramelizes in the pan, soaking up the juices, while the pork stays tender and flavorful. With just a handful of ingredients, it comes together fast. A meal that’s as easy to make as it is satisfying to eat.

This was a throw-it-together meal that ended up being something I actually crave. The fennel melts into the sauce, the sausage adds just the right amount of richness, and the whole thing feels like something I should’ve been making all along. A little cheese on top, maybe some fresh herbs, and that’s it—nothing fancy, but definitely the kind of dinner that makes you want a second bowl.

Miso in pasta isn’t something everyone grows up with, but it makes perfect sense. The creamy sauce clings to everything, the fennel adds just the right contrast, and the umami from the miso ties it all together. It’s a little different from the usual pasta night, but in the best way. After one try, it’s the kind of dish that keeps making a comeback.

This one is all about the fennel. It caramelizes until it’s golden and sweet, wrapping around the sausage and pasta like it was always meant to be there. The pistachios add a little crispness, and somehow, the flavors fit together perfectly. I’ve made this for friends who “don’t like fennel,” and they always go back for more.

This is the kind of pasta that feels light but still satisfying. The roasted fennel keeps things interesting, the lemon brightens it up, and the capers give it just enough saltiness. It’s not fussy—just simple ingredients doing exactly what they’re supposed to. Perfect for when I want pasta but don’t want something too heavy.

This casserole started as a side dish but ended up stealing all the attention. The fennel and leeks turn soft and rich, and the pretzel topping adds just the right amount of crunch. It’s the kind of thing you make thinking you’ll have leftovers, but somehow, the dish is always empty by the end of the meal.

Tomato soup is always good, but the fennel gives it something extra. It softens in the roasting process, blending into the tomatoes without overpowering them. The Parmesan shrimp on top makes it feel a little special—like something you’d get at a restaurant but without all the effort. I always make extra because somehow, one bowl is never enough.

A pot of this soup always feels like a good idea. The fennel adds a subtle sweetness, the beans make it thick without feeling too heavy, and a drizzle of olive oil at the end brings everything together. It’s simple, filling, and exactly what I want on a cold night.

I wasn’t sure how fennel would work in a soup like this, but now I can’t imagine it without it. It gives just enough flavor to keep things interesting while letting the lemon and garlic shine. The beans and kale make it feel like a full meal, especially with some good bread on the side. It’s one of those soups that somehow tastes even better the next day.

This soup is proof that simple ingredients can still surprise you. The fennel and cauliflower blend into something smooth and rich, but without feeling too heavy. A little seasoning, maybe some toasted nuts on top, and it’s done. I used to think of cauliflower soup as boring, but this one changed my mind.

I wouldn’t have thought to cook fennel and apples together, but they balance each other out in the best way. The apples soften and add a little sweetness, while the fennel keeps things from going too far in that direction. It’s a side dish, but honestly, I could eat it on its own with just some bread to soak up the juices.

This dish is as simple as it gets—just green beans, fennel, and a few basic seasonings—but somehow, it always feels like more. The fennel softens just enough while the beans stay crisp, making it the kind of thing that works with anything. I never really measure anything for this; I just throw it all in a pan and let it do its thing.

This dish is surprisingly easy to love. The cabbage and fennel soften together, the leeks add a touch of sweetness, and the whole thing turns into something worth eating straight from the pan. It’s simple, but it makes a regular meal feel a little more put together.

Pickling might seem like a hassle, but this recipe proves otherwise. A quick brine, a little patience, and suddenly, fennel turns into something completely different. It’s great on sandwiches, tossed into salads, or just eaten straight from the jar when no one’s looking. You will regret not making more.

Instead of tossing fennel fronds, blend them into a pesto with olive oil, nuts, and garlic. The flavor leans herbal with a slight anise-like edge, perfect for stirring into pasta or spreading on toast.

If you like a richer texture, add extra nuts or a handful of Parmesan. Use it fresh or keep it in the fridge—it only gets better after a day.

Fennel juice has a light, natural sweetness that pairs well with pineapple, apple, cucumber, or lemon. It’s crisp, refreshing, and a great way to use up leftover fennel bulbs.

Strain it for a smoother drink, or keep the fiber for a heartier texture. Best served cold, especially on a warm day.