Roasted fennel is delicious! Oven-baking mellows its licorice flavor and brings out nuttiness and creaminess. Olive oil and Parmesan further enhance it, turning it into a delicacy.
If you've never tried roasted fennel, you're in for a treat. The anise-flavored, crunchy vegetable 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 and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Fennel: Look for a smooth white skin and no brown spots.
- Olive oil: You can use melted butter or ghee instead of olive oil.
- To season: Kosher salt and black pepper. Sometimes, I sprinkle the fennel with ½ teaspoon of garlic powder in addition to salt and pepper.
- Grated Parmesan: Make sure you use finely grated Parmesan and not coarsely shredded.
How to Prep Fennel for Cooking
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.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Slice 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. Serve immediately.
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.
Bev
Read more comments
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.Recipe Tips
- Oven temperature: 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.
- Dry 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 steams.
- Storage: You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them in a 350°F oven or in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months.
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. Since I bake it in a 425°F oven, I like to serve it with main dishes I can bake in the same oven, such as any of the following:
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, including Morton kosher salt
- ¼ teaspoon black pepper
- ¼ cup Parmesan - grated
Instructions
- Preheat the 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 13x9-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.
- Dry the fennel bulbs well after you rinse them. This is another way to ensure that the fennel roasts in the oven rather than steams.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them in a 350°F oven or in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
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.