Rustic to Refined: The Dual Life of Fall Fennel

This season, I’m celebrating fennel’s versatility, from crisp and refreshing to rich and caramelized, while relying on seasonal staples I always keep in my pantry and refrigerator. With just two fennel bulbs, you can prep once and create two completely different sides, ideal for holiday spreads or adding variety to weeknight dinners. Served together, they offer a dynamic contrast, perfect alongside roasted chicken or turkey for a fall meal.

Shaved Fennel & Apple Slaw with Cider Vinaigrette (Raw)

Shaved Fennel & Apple Slaw with Cider Vinaigrette (Raw)

Ingredients:

2 fennel bulbs, shaved thin (reserve fronds)

2 crisp apples (Honeycrisp or Pink Lady), thinly sliced

½ small red onion, thinly sliced

¼ cup chopped parsley

Toasted walnuts, pecans or pine nuts

Cider Vinaigrette:

2 tbsp apple cider vinegar

1 tbsp lemon juice

1 tsp Dijon mustard

1 tsp honey or maple syrup

3 tbsp olive oil

Salt and pepper, to taste

Instructions:

• Toss fennel, apples, onion, and parsley in a large bowl.

• Whisk together the vinaigrette ingredients and pour over the salad.

• Chill 15–30 minutes to allow flavors to meld.

• Garnish with reserved fronds and toasted nuts before serving.

Roasted Fennel & Carrots with Maple-Dijon Glaze (Cooked)

Roasted Fennel & Carrots with Maple-Dijon Glaze (Cooked)

Ingredients:

2 fennel bulbs, cut into wedges

4 carrots, peeled and sliced diagonally

1 tbsp maple syrup

1 tbsp Dijon mustard

2 tbsp olive oil

1 tsp thyme or rosemary

Salt and pepper, to taste

Instructions:

• Preheat oven to 425°F (218°C).

• Toss fennel and carrots with olive oil, maple syrup, mustard, herbs, salt and pepper.

• Spread on a baking sheet and roast 35–40 minutes, until caramelized and tender.

• Garnish with fennel fronds or fresh herbs before serving.