Roasted fennel is delicious! Oven-baking mellows the strong licorice flavor of raw fennel and brings out its nuttiness and creaminess. Olive oil and grated parmesan further enhance its flavor and turn it into a true delicacy!
If you've never tried roasted fennel, you're in for a treat! The anise-flavored, crunchy bulbs are completely transformed in the oven into a wonderfully creamy, cheesy, and caramelized side dish. The only caveat is that a faint licorice flavor remains even after cooking, so if you're not a fan of this flavor, here are some other vegetable recipes for you to try.
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Fennel bulbs: Pick ones with smooth white skin and no brown spots.
- Olive oil: My favorite oil! It's so delicious. Another yummy option is melted butter.
- To season: Kosher salt and black pepper.
- Grated Parmesan: Make sure you use finely grated parmesan and not coarsely shredded.
Variations
- You can use melted butter or ghee instead of olive oil.
- You can sprinkle the dish with ½ teaspoon of garlic powder in addition to salt and pepper.
- Sprinkle the finished dish with a pinch of red pepper flakes. It adds color and some heat.
Instructions
Scroll down to the recipe card for detailed instructions. Here's an overview of the steps for making this recipe:
You start by slicing the fennel bulbs. Arrange the slices in a baking dish. Drizzle them with olive oil and toss to coat, then sprinkle them with salt and pepper.
Bake the fennel for 15 minutes in a 425°F oven. Carefully remove the pan from the oven. Sprinkle the partially cooked fennel with grated parmesan.
Return the pan to the oven and bake the fennel until tender and browned, for about 15 more minutes.
How to Prep the Fennel
Here is how you prep the fennel for this recipe:
Remove the fennel stems with a sharp knife.
Rinse and dry the bulbs. Slice each bulb in half lengthwise.
With the cut side down, slice the bulb vertically into ½-inch-thick slices.
Expert Tips
- The reason this recipe works so well is the hot oven. You want the fennel slices to caramelize - that's when their flavor and texture transform. So make sure your oven is set to 425°F. A lower oven won't work as well.
- Another important tip is to dry the bulbs well after you rinse them. This is another way to ensure that the fennel bakes in the oven rather than steam.
Recipe FAQs
Raw fennel has a strong anise flavor. Cooking transforms it, though. Oven-baking caramelizes the bulbs. It downplays their licorice flavor and brings out a nutty, delicious creaminess, further enhanced in this recipe by grated parmesan.
Yes. You can slice the bulb very thinly and add it to salads. It will add a licorice flavor and a crunchy texture. Keep in mind that in its raw state, fennel has a pretty strong anise flavor, so it's best to use it sparingly.
Yes. The bulb is delicious, whether raw or cooked, and the leaves can be chopped and added to salads.
The stalks, however, while edible, are quite tough, so I usually discard them. However, for those who like their flavor, they can be added to soups or stews as a flavoring agent and then discarded.
Serving Suggestions
Roasted fennel is a side dish that goes with anything, including any entree you would normally serve with a starchy side like potatoes.
I often serve it with chicken parmesan, baked salmon, baked cod, or chicken leg quarters, because I can bake both the main and the side in the same 425°F oven.
Storing Leftovers
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them in the microwave at 50% power. You can also freeze the leftovers for up to three months.
More Vegetable Recipes
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Recipe Card
Roasted Fennel with Parmesan
Video
Ingredients
- 2 large fennel bulbs - about 1 pound total weight.
- 2 tablespoons olive oil
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt
- ¼ teaspoon black pepper
- ¼ cup Parmesan - grated
Instructions
- Preheat your oven to 425°F.
- Cut off the fennel stems with a sharp knife. Rinse and dry the bulbs. Slice each bulb in half lengthwise. With the cut side down, slice the bulb vertically into ½-inch-thick slices.
- Arrange the fennel slices in a 13 X 9-inch baking dish. Drizzle them with olive oil and use your hands to coat them well. Sprinkle the fennel with salt and pepper.
- Bake the fennel for 15 minutes. Carefully remove the baking dish from the oven, gently toss the fennel slices, then sprinkle them evenly with grated parmesan cheese.
- Return the pan to the oven and keep baking until the fennel is fork-tender and the top is golden brown, for about 15 more minutes.
Notes
- The reason this recipe works so well is the hot oven. You want the fennel slices to caramelize - that's when their flavor and texture transform. So make sure your oven is set to 425°F. A lower oven won't work as well.
- Another important tip is to dry the fennel bulbs well after you rinse them. This is another way to ensure that the fennel roasts in the oven rather than steam.
- You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them in the microwave at 50% power. You can also freeze the leftovers for up to three months.
Nutrition per Serving
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Bev says
Very good. It's my husband's favorite side dish. I have found that I can make extra, as the leftovers reheat well in the oven.
Vered DeLeeuw says
Glad you like this recipe, Bev! Thanks for the comment.
Cindy says
I make this recipe often. It's reliably delicious and sooo easy. I love the leftovers so I double it and use a sheet pan. Highly recommended!
Vered DeLeeuw says
Yay! I'm so glad you like this recipe, Cindy. Thanks for the comment!
Anna says
Great, simple recipe. 4 stars because I felt like I could have dialed back on the oil a bit, but otherwise super delish and simple side pairing for the halibut I had purchased for dinner tonight. I feel like this method would also work great for broccoli!
Helen says
Lovely recipe. The husband enjoyed it, too, which was a pleasant surprise as he's usually quite picky.
Vered DeLeeuw says
How wonderful, Helen! Thank you for the comment.
Yael says
This was my first time trying roasted fennel! I've had it in soups before but never on its own. The combination of fennel and parmesan is amazing — the roasting process makes the fennel much milder and sweet, and then the nutty cheese brings out the savoriness. Really loved it.
*Please note I am Vered's daughter, but this is my honest opinion!*
Vered DeLeeuw says
Thank you, Yael. ❤️