Why I’m throwing fennel into my post-workout shuffle
Usually, when I think of post-gym food, I want something quick, satisfying, and maybe even salty. But then I remembered how roasted fennel smells as it cooks—like a mix of anise candy and roasted onion, sweet but somehow sharp. That smell hits my nose and I get a weird urge to eat it like a snack, not a side. No fancy cheese or protein powder needed. Just fennel, a little butter, and patience.
Odd, right? I swear it’s the caramelisation, that slow browning that intensifies every tiny bit of sweetness in the bulb. It’s like rediscovering a vegetable I used to dismiss as “fancy herbs” during family dinners. This is no salad garnish; it’s actually a snack I want to crunch on. Especially now, when I’m craving something comforting but not heavy. It’s the kind of thing I want in my bag, on a long walk—something I can snack on that surprises even me.
Why it matters now
With all the talk about fueling right after workouts, maybe I’ve been missing the obvious. Sometimes, the best fuel is what you’re not expecting. Caramelised fennel might seem weird, but it’s the weird that sticks with you.
End note
Or maybe I just like the smell. Either way, I’ll keep thinking about this odd snack for a while.

Roasted Caramelised Fennel Snacks
Equipment
- Baking sheet
- Sharp knife
- Cooking Brush
Ingredients
- 2 bulbs fennel bulb sliced into thin wedges
- 2 tablespoons butter melted
- to taste salt sea salt for seasoning
Instructions
- Preheat the oven to 400°F (200°C). Arrange the fennel bulbs on a cutting board and slice into thin wedges, about 1/4 inch thick, keeping the layers as intact as possible.
- Transfer the sliced fennel to a mixing bowl. Drizzle with melted butter and sprinkle with sea salt. Toss gently to evenly coat each piece with butter, ensuring all slices are covered.
- Spread the coated fennel slices evenly on a baking sheet lined with parchment paper, arranging them in a single layer without overlapping.
- Place the baking sheet in the preheated oven. Roast for approximately 30-40 minutes, until the edges of the fennel are golden brown and caramelised, and the slices have shrunk slightly.
- Remove from the oven and allow to cool slightly on the baking sheet. The fennel should be crispy around the edges and tender inside, with a deep caramel colour indicating doneness.
- Transfer the caramelised fennel slices to a serving plate. Serve as a crunchy snack, garnished with a pinch of sea salt if desired.
And that’s how a vegetable I once ignored turned into my favorite accidental trail snack. Life’s funny like that. Sometimes, all it takes is a little patience, some butter, and a hot pan to flip the script.