I just got my last CSA box for the year from the Crown Point Ecology Center CSA. This post is in honor of all their hard work, and all the vegetables they gave me and Pam this year.
*Pam and I split a CSA share. Hi, Pam!
I was picking up my vegetable share a few weeks ago, and I was happy to see that the fennel was in. It's one of my favorite vegetables to grill. Then I looked in the "adopt a vegetable" bin as I was leaving, and saw another six bulbs. I couldn't help myself - I grabbed them all.
When I got home, I shot Pam an email:
MikeV: I got the share today, and I hit the jackpot. Lots of fennel this week!
Pam: Fennel? I'm glad you got it. What do you do with fennel?
What do you do with fennel? Let me tell you...
📖 Recipe Card
Grill Roasted Fennel
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Fennel bulbs halved, seasoned with olive oil, salt and pepper, seared over direct heat and then roasted over indirect heat until soft and sweet.
Ingredients
- 2 large fennel bulbs
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
Instructions
- Prep the fennel: Trim the root end and the stalks from the fennel bulbs, and cut each bulb in half. Sprinkle with salt and pepper, and drizzle with olive oil.
- Prepare the grill: Set up your grill for indirect medium-high heat. On a gas grill, turn the two outer burners to high and leave the middle burners off.
- Sear the fennel: Put the fennel cut side down over the direct heat, and grill for 3 to 6 minutes, until it has good grill marks.
- Roast the fennel: Move the fennel to the indirect (unlit) part of the grill, cut side up. Close the lid and cook for 30 to 45 minutes, until a paring knife slides easily into the core.
- Serve: Cut each half into 4 wedges, and serve.
Notes
Equipment: A grill (I use a Weber Summit 650).
The thick core takes longer to cook than the outer layers - give it time.
Raw fennel has a strong licorice flavor. Grilling softens it and makes it sweet, with just a hint of licorice.
Save the fronds - they make a great herb. I used them to stuff my grilled trout.
Grilled fennel is great tossed into a green salad.
Indirect only: Skip the searing, and cook the fennel over indirect heat the whole time, 45 minutes to 1 hour.
Direct heat: If you're in a hurry, cut the fennel into ½ inch slices and grill over direct medium heat for about 8 minutes per side, rotating a quarter turn halfway through each side.
Grilled fennel and orange salad: Peel and section an orange over a bowl to catch the juices. Use the juice to make a vinaigrette, and toss with the grilled fennel and orange sections.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
Questions? Comments? Other ideas? Leave them in the comments section below.
Related Posts:
Grilled Asparagus
Grilled Mashed Sweet Potatoes
Grilled Beets
Inspired by:
Picture of grilled fennel on Another Pint Please... [anotherpintplease.com]
As usual, his picture is what I wish mine looked like...
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