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Prepare fennel as described above. 3. Place all ingredients on a sheet tray and toss until everything is well combined. 4. Roast fennel for about 40 minutes, turning once during cooking, until itâs soft and beginning to brown on the edges. You can serve this at room temperature, but I prefer it straight from the oven.
1 Preheat the oven to 450 degrees F or to the temperature specified in your recipe. 2  Hearty vegetables such as potatoes, turnips, parsnips, fennel, carrots, onions, and cauliflower need a little extra roasting time, so put them in a shallow roasting pan, a 15x10x1-inch baking pan, or a 13x9x2-inch baking pan first. Roast the vegetables, uncovered, about 20 minutes, stirring occasionally. 2  Remove the pan from the oven and add quicker-cooking vegetables such as eggplant, sweet peppers, roma tomatoes, asparagus, precooked green beans (see tip above), zucchini, and summer squash. 3  Toss gently to combine.