Roasted Fennel, Mushrooms & Green Beans


Fennel is known to aid digestion, and it adds an unexpected licorice flavor to any dish. I’ve tried to eat raw fennel slices as a snack, but I can’t get excited about them—so I turned to my oven. Roasting makes veggies sweeter and brings out more complex flavors.

I had low expectations for this dish, and as it started cooking, I thought, “Maybe this one won’t make the blog.” But it surprised me with its pleasant mix of textures and flavors. The roasted fennel is a bit crisp on the outside and juicy on the inside; the green beans provide chewy contrast; and the mushrooms are awesome with their browned crusts.

Be sure to dry your vegetables completely before tossing in oil and roasting. I know this is important, but I was lazy on that step, and the veggies didn’t get as caramelized as they could have. I’ll be more diligent next time.

Serve this vegetable medley as a side dish with chicken or seafood, or throw it on some greens and call it a salad. But beware—the crispness from roasting disappears when you store it in the fridge. It’s best to make only the amount you plan to eat right away.


  • 1/4 lb green beans, trimmed
  • 1 large fennel bulb
  • 8 oz sliced mushrooms
  • cooking spray
  • 1 tbsp olive oil
  • 8 grinds sea salt
  • 1/2 tsp dried thyme
  • 1 tsp rice vinegar
  • handful of fresh chopped parsley


  1. Preheat oven to 400 degrees.
  2. Cut the fennel bulb in half and then in quarters, and cut away the core and stalks. Cut each layer into 1-inch pieces. If the fennel is wet from washing, dry each piece with a clean towel.IMG_4372
  3. Line a rimmed baking sheet with foil and coat with olive oil spray. Toss fennel, mushrooms, and green beans with oil, salt, and thyme.
  4. Roast for 40 minutes at 425 degrees, stirring once. Allow veggies to cool for a minute; then toss with vinegar and parsley and serve immediately.

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