Paleo Plan

Sautéed Fennel and Carrots

Servings: 4
Approximate Cook Time: 30 minutes
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Votes: 12
Rating: 4.42
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2 medium fennel bulbs, sliced into 1/4-1/2 inch slices (about 2-3 cups)
4 medium carrot(s), sliced into 1/4-1/2 inch slices
2 tablespoon(s) coconut oil
1 teaspoon(s) sea salt
1 teaspoon(s) black pepper, freshly ground


  1. Heat the coconut oil in a skillet over medium heat.
  2. When the pan is hot, add the fennel and carrots. Cook until tender, stirring occasionally for about 12-15 minutes, or until desired tenderness is reached.
  3. Season with sea salt and freshly ground black pepper to taste.
Photo courtesy: Stacie Barry


  1. Simple to prepare, but a great compliment to any dish. A mild flavor, yet very tasty. Will make again.

  2. JudyrNorman

    Fennel is not that good. Sting flavor

  3. mtfjourney

    I never ate fennel before. This was very delicious. Thanks for the recipe.

  4. debirbywilson

    Accidentally bought Anise. But, It was still really good.

  5. Fennel has a slight licorice flavor which I am not a fan of. Any suggestions on a substitute?

  6. To the person asking for a fennel substitute since you don’t like the licorice taste in fennel…. I am an amateur and this may be a bad suggestion, but the first thing that popped in my head was bok choy. It doesn’t have a pungent flavor, has huge health benefits, and has a similar texture in the stalks.

  7. I,too, am a “new to fennel” person. Fennel (aka anise) bulbs vary widely in size. It would be helpful if the fennel recipes indicated how much finished product you need. (E.g.4 cups, 8 cups, etc.). In this instance, if using large size bulbs, that would yield huge slices. And 2 large vs. 2 small bulbs make a difference, no?Could use a little more direction. Thanks for the recipe.

  8. TatrixSaigh

    My first time cooking fennel. I am hooked!

  9. Taboobear11

    This came out incredible! My husband and I had never had fennel before, so I was a bit nervous about how it would come out… This is now our favorite veggie side! So good!

  10. grayzone

    Cook until tender, stirring occasionally.??????????
    how long roughly?

  11. slongtin

    The carrots were DELICIOUS in the coconut oil, but I just cannot get over the licorice taste of Fennel. I’ll make this again with just carrots or substitute something else.


    I am not a fan of black licorice but made it anyway hoping I would end up liking fennel but this was terrible. It even made the carrots taste gross. Next time I will be substituting the fennel with brussels sprouts.

  13. soooo delicious, first time and am hooked. Thanks for the recipe.

  14. Quartered the fennel and juliened the carrots. Different from the picture but same great taste.

  15. Jennifer

    My first attempt at making these and I was really impressed! :) I don’t know how much it changed the taste (as I’ve never had Fennel Bulbs before, ever), but I added one clove fermented garlic and use green peppercorns. It turned out really delicious!

  16. Karen M

    Yum! How good is this! I served it with the Easy Pork Loin Chops and it was a winner.

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