Air Fryer Fennel
Description
Air fryer fennel roasts in 12 minutes into sweet, caramelized wedges with tender centers. Four ingredients and one basket — the easiest way to cook fennel.
Ingredients
- 2 medium fennel bulbs, about 1½ lbs total, trimmed and cut into ½-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons Parmesan cheese, optional
- 1 tablespoon fennel frond, chopped, optional
- 1 teaspoon lemon zest, optional
Instructions
- Preheat the air fryer to 380°F for 3–5 minutes.
- Prep the fennel. Trim the stalks and fronds, slice a thin layer off the root end, and halve each bulb lengthwise through the root. Cut a shallow V to remove about two-thirds of the dense core, leaving enough to hold the layers together. Cut each half into ½-inch wedges.
- Season. Toss the wedges in a large bowl with the olive oil, kosher salt, and black pepper until every cut surface is coated.
- Arrange the wedges in a single layer in the air fryer basket, cut side down, with space between them. Cook in batches if they don't all fit.
- Air fry for 6 minutes, then flip each wedge so the opposite cut side faces down.
- Air fry for another 5–6 minutes, until the edges are deeply golden and a paring knife slides into the thickest part with no resistance.
- Finish and serve. Transfer to a plate, top with Parmesan, lemon zest, or chopped fronds if using, and serve warm.
Equipment
- Sharp chef's knife
- Large Mixing Bowl
- Tongs
Notes
- Do not overcrowd the basket. Two batches in a single layer beat one crowded batch every time.
- Oven-style air fryers run cooler — use 375°F for 13–15 minutes and rotate the tray at halfway.
- Leftovers keep for 4 days refrigerated and reheat at 350°F for 3–4 minutes.
Nutrition
Serving: 1ServingCalories: 119kcalCarbohydrates: 11gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 682mgPotassium: 491mgFiber: 4gSugar: 5gVitamin A: 178IUVitamin C: 15mgCalcium: 131mgIron: 2mg