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Roasted Fennel Veggie Side Dish

Roasted Fennel Veggie Side Dish

Need an idea on how to use your fennel this week? This roasted fennel veggie dish will quickly become one of your favorites! This recipe is delicious and simple. All you need is a bulb of fennel, red cherry tomatoes, a bell pepper, onion, and garlic. 

If you’re not familiar, fennel is native to the Mediterranean region and used often in Italian cooking. However, in the United States, the primary source for growing fennel in California.Fennel is extremely versatile and can be eaten from its bulbous base to its feathery leaves! If you eat raw fennel, you will taste hints of licorice but after roasting this vegetable, the flavoring will mellow. 

Prep: 30 mins. Makes 4 side dishes


  • 3 cups of sliced fresh fennel 
  • 1 cup of red tomatoes 
  • ½ of red bell pepper 
  • ½ cup of chopped red onion 
  • 2 garlic cloves thinly sliced 
  • 2 tbs of olive oil 
  • Salt 


  1. Start by preheating the oven to 425F 
  2. Trim the bulb of fennel and thinly slice and put directly on a medium-sized baking sheet. 
  3. Cut the tomatoes, thinly slice the ½ of red bell pepper and garlic. Combine into a medium bowl and add salt and olive oil. 
  4. Pour mixture over the baking sheet. 
  5. Roast for 25 minutes. Check the roast at 20 minutes to check that the veggies are tender. 
  6. Serve and enjoy!