MediterraneanEasy · Hot
Roasted Cantaloupe with Olive Oil, Honey, and Fennel Seed
Warm cantaloupe wedges roasted until tender and lightly caramelized, drizzled with honey and finished with a pinch of fennel seed and good olive oil.
Prep
10 min
Cook
30 min
Total
40 min
Method
1
Preheat oven to 200°C (400°F). Line a rimmed baking sheet with parchment paper.
2
Cut the cantaloupe in half, scoop out the seeds, then slice each half into 4 wedges. Arrange on the prepared baking sheet in a single layer.
3
In a small bowl, combine the olive oil, salt, and fennel seed. Brush this mixture generously over all the cantaloupe wedges, coating both sides.
4
Roast for 25-30 minutes, until the cantaloupe is tender when pierced with a knife and the edges are lightly caramelized and golden. Flip wedges halfway through cooking.
5
Transfer the warm cantaloupe to a serving platter. Drizzle the honey evenly over the top, then finish with a light grating of lemon zest and an additional drizzle of good olive oil. Serve immediately.
D
Nutri-Score
Needs balance
A–E · lower is better · score 13
Calories
106
per serving
High in salt · 301mgHigh in sugar · 11g
Protein
0g
Carbs
12g
Fat
7g
Sat. fat
1g
Fiber
1g
Sugar
11g
Sodium
301mg
Dairy FreeGluten FreeLow SodiumAnti InflammatoryDiabetesHeart HealthyBalanced MacrosLow Processed FoodsWhole Foods
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.3
per serving
ACarbonAEU all-round· both agree
Water
0.5m³
Land
15Pt
Runoff
0.06g P
Cantaloupe, halved and seeded drives 80% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
2
Umami
5
Sweet
3
Salty
3
Sour
1
Bitter
0
Spicy
Textures
CaramelizedTender
Aromas
CitrusHerbalWarm
Kitchen Equipment
Primary Tool
OvenTechniques
Safety & Storage
High Risk Population
Do not serve honey to infants under 12 months due to infant botulism risk from C. botulinum spores.
Shelf Life
Roasted cantaloupe is best served immediately. Refrigerate leftovers within 2 hours and consume within 2-3 days.
Storage
Store cut cantaloupe and prepared dish refrigerated at 4°C (40°F) or below in an airtight container.
Cross Contamination
Use clean utensils and serving platters. If serving on a platter previously used for raw proteins, ensure thorough washing first.
Handling
Use oven mitts when handling the hot baking sheet. Cantaloupe wedges will be tender after roasting; handle gently to maintain shape.
Pro Tips
Technique
Watch the cantaloupe closely in the last few minutes—those edges go from golden to burnt faster than you'd expect. You're looking for a light caramelization, not char.
Substitution
If you haven't got fennel seed to hand, a small pinch of anise seed works in the same direction, though the flavor will lean slightly different.
From the chef
You wouldn't have found this at our feira—the old women selling peaches and pears had their own ways, and who was I to suggest they roast anything? But the melon, when it's sweet and heavy in August, asks for a little warmth to wake it up. The fennel seed was my nod to the anise we love in our stews, and the honey, well, just a whisper of it. This is not Galicia, but it tastes like a good idea.
TagsSweet SavoryRoasted FruitQuick PrepSeasonalElegantGluten Free
Source: generated · June 12, 2026