A simple recipe for delicious roasted fennel with Parmesan. Roasting mellows the strong licorice taste of fennel and brings out wonderful nuttiness and creaminess.
When I made this roasted fennel for the first time, it was because I desperately needed to make something new! Sometimes you get into a rut, cooking the same things over and over. This sometimes happens to me with vegetables.
Don’t get in a vegetable rut!
We used to have a couple of great neighbors. One of them loved vegetables, the other did not. The vegetable lover complained that whenever her partner was in charge of dinner, he would conveniently “forget” to make a vegetable side dish, making only a main course and a starch. 😳
I don’t actually forget to make vegetables (it’s hard to forget on a low carb diet when there’s no starch on your plate). But I do tend to make the same vegetable recipes over and over.
So when I realized lately that I’ve been making the same familiar side dishes of sauteed broccolini, spicy green beans and roasted cauliflower for the past two months, I knew it was time to try something new. Luckily, Ina Garten came to my rescue.
What does roasted fennel taste like?
My family and I really liked this tasty roasted fennel. It’s not just healthy but also delicious. I suggest that even if you don’t particularly like the taste of licorice, give this recipe a try.
Roasting caramelizes the fennel bulbs. It downplays the licorice flavor and brings out a nutty, delicious creaminess. The addition of Parmesan makes this roasted fennel extra delicious. Though it’s also excellent with no cheese if you’re so inclined.
How to serve roasted fennel?
Serve it with any main course you would normally serve with a starchy side such as roasted potatoes. In other words, roasted fennel goes with anything!
What about leftovers?
You can keep leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them in the microwave on 50% power. But they’re not as good as when served fresh.
- 2 large fennel bulbs, about 1 lb.
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan
- Preheat oven to 425 degrees F.
- Remove the stems of the fennel. Rinse and dry the bulbs. Slice each bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, leaving the core intact.
- Arrange the fennel slices in a 13 X 9 -inch baking dish. Drizzle with the olive oil and use your hands to coat the fennel pieces with the oil. Sprinkle with salt and pepper.
- Bake 20 minutes. Remove from the oven, add the Parmesan and toss to coat. Return to the oven and bake until the fennel is fork-tender and the top is golden brown, about 20 more minutes.