Roasted Fennel with Agrodolce

This Roasted Fennel with Agrodolce will (hopefully) completely transform the way you see fennel. Raw fennel is sharp and aniseed-y, which I know isn’t for everyone. Roasted fennel, on the other hand, is an entirely different beast. The liquorice notes mellow out as it roasts and it develops a beautiful, mild flavour.

The roasted fennel bulbs are topped with a vibrant agrodolce sauce—a traditional Italian combination of sweet and sour—featuring red wine vinegar, honey, chillies, and raisins. Served over a creamy feta and chive yoghurt base, it’s a dish that feels refined yet approachable. Whether you’re a fennel devotee or a sceptic, this recipe offers something fresh and compelling. Watch me make it here.

Table of Contents

• Ingredient Breakdown
• Roasted Fennel is a Game Changer
• What is Agrodolce?
• A Creamy Base for the Roasted Fennel
• Assembling the Roasted Fennel with Agrodolce
• How to Serve the Roasted Fennel Agrodolce
• Final Thoughts

Ingredient Breakdown

• Fennel bulbs: Roasting fennel completely changes its flavour and essence. It both softens its texture and mellows its sharp aniseed flavour.
• Extra-virgin olive oil: Ensures the fennel caramelises beautifully while adding depth and richness.
• Greek yoghurt: A creamy, tangy element that provides balance to the boldness of the agrodolce.
• Feta: Adds a savoury, salty kick to the yoghurt base, cutting through the sweetness of the sauce.
• Fresh chives: Bright, herbaceous, and subtle, they lift the overall flavour profile of the dish.
• Red chillies: Bring heat to the agrodolce, creating a contrast against the sweetness and tang.
• Raisins or cranberries: Offer chewy, fruity bursts of sweetness, adding another layer of interest to the topping.
• Mixed seeds: Deliver crunch and a nutty backdrop to round out the sauce’s textures.
• Red wine vinegar: A sharp, acidic component that defines the agrodolce’s sour profile.
• Honey: Provides warmth and sweetness, balancing the vinegar and elevating the overall flavour.

Roasted Fennel is a Game Changer

Raw fennel can be a bit much—intensely crisp and unapologetically aniseed-forward. But when roasted, it softens into something altogether different. The heat coaxes out its natural sugars, transforming it into a vegetable that’s tender and delicately sweet.

The caramelisation process is key. As the fennel browns, its edges develop a slightly crisp exterior, offering textural contrast to the soft interior. This transformation makes fennel an excellent candidate for dishes like this Roasted Fennel with Agrodolce, where its subtle sweetness can hold its own against bold, punchy flavours.

Roasting also brings out fennel’s versatility. It works beautifully as a standalone vegetable but can also serve as a flavourful base for a complex dish. Here, it sets the stage for the spicy-sweet agrodolce to shine.

What is Agrodolce?

Agrodolce, a classic element of Italian cuisine, is all about balance. The name translates to “sour-sweet,” reflecting the combination of vinegar and a sweetener that defines it. The beauty of agrodolce lies in its simplicity. It doesn’t rely on elaborate techniques or hard-to-find ingredients, yet it delivers a depth of flavour that feels sophisticated and nuanced.

In this Roasted Fennel with Agrodolce recipe, red wine vinegar provides the sharpness, while honey adds a rich, mellow sweetness. Thinly sliced red chillies bring heat, while raisins or cranberries offer little bursts of chewy sweetness. The mixed seeds add a layer of crunch, making the sauce as texturally interesting as it is flavourful.

Simmered briefly until thickened, the agrodolce becomes glossy and syrupy. When spooned over the roasted fennel, it seeps into every crevice, creating a perfect harmony of flavours and textures.

A Creamy Base for the Roasted Fennel

The feta and chive yoghurt base might seem like a supporting element here, but it plays a crucial role in bringing the Roasted Fennel with Agrodolce dish together. Greek yoghurt, with its creamy texture and tangy flavour, provides a cooling counterpoint to the boldness of the agrodolce.

The addition of crumbled feta deepens the flavour, adding a savoury, salty edge that enhances the fennel’s sweetness. Finely chopped chives bring a gentle herbaceous note, ensuring the yoghurt layer feels fresh and well-rounded.

This base does more than balance the dish—it also serves as a textural contrast. Its smooth, creamy consistency pairs beautifully with the roasted fennel and the crunch of the agrodolce topping. Spread across the bottom of a serving platter, it creates a stunning visual foundation that elevates the presentation.

Assembling the Roasted Fennel with Agrodolce

Plating this dish is as satisfying as it is straightforward. Once the fennel has roasted to perfection and the agrodolce has simmered into a thick, glossy sauce, it’s time to layer the components.

Start with the creamy yoghurt base, spreading it evenly across a large serving platter. Arrange the roasted fennel on top, allowing the caramelised edges to peek through. Drizzle the agrodolce generously over the fennel, ensuring every bite gets a bit of that sweet-and-sour punch.

Finally, scatter the reserved fennel fronds over the dish. They add a fresh, aromatic note while tying the dish together visually. Serve the dish warm or at room temperature, making it an ideal option for entertaining or a leisurely weekend meal.

How to Serve the Roasted Fennel Agrodolce

This Roasted Fennel with Agrodolce is versatile enough to adapt to different settings. As a standalone, it makes for a beautiful vegetarian centrepiece—perfect for a dinner party or a special occasion. Pair it with crusty bread to soak up the yoghurt and agrodolce, or serve it alongside a grain like farro or quinoa for a more substantial meal.

If you’re incorporating it into a larger spread, consider serving it with roasted meats or fish. The bright, bold flavours of the agrodolce complement richer proteins, while the fennel and yoghurt provide balance.

Final Thoughts

This Roasted Fennel with Agrodolce is a recipe that celebrates transformation. It takes fennel—often dismissed or overlooked—and elevates it into something undeniably special. The layers of flavour, from the caramelised fennel to the vibrant agrodolce and the creamy yoghurt, work together seamlessly, creating a dish that feels greater than the sum of its parts.

Whether you’re cooking for guests or simply exploring fennel in a new way, this recipe is sure to make an impression. It’s a reminder of what thoughtful cooking can achieve: simplicity, balance, and a result that’s both elegant and satisfying.

Should this Roasted Fennel with Agrodolce recipe be too fennel forward for you, however, why not try one of my other fennel recipes whether it’s less pronounced, like my Caramelised Fennel and Sausage Pasta or Sausage and Fennel Risotto?