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A simple recipe for delicious roasted fennel with Parmesan. Roasting mellows the strong licorice taste of fennel and brings out wonderful nuttiness and creaminess.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3 servings
- 2 large fennel bulbs, about 1 lb.
- 2 tablespoons olive oil
- 1/2 teaspoon Diamond Crystal 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.
Calories: 156kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 389mg | Fiber: 4g