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You are here: Home / Sides / Roasted Fennel

Roasted Fennel

June 8, 2019 by Pam

This decadently simple recipe for Roasted Fennel is full of luscious, creamy, cheesy flavors with just a hint of mild licorice.

Roasted Fennel on a blue plate

Have you ever had Roasted Fennel?  Most people have never even tried fennel.  I’m one of them. And that’s really amazing because I’ve been cooking, like…forever. And normally try almost everything. But I missed fennel.

Until this past week.

I had no idea what I was missing. I only knew fennel had a strong licorice flavor but when it’s roasted, the licorice flavor is really mellowed. And when you add the freshly grated Parmesan cheese, it becomes irresistibly decadent.

Roasted Fennel Pinterest pin

As I researched fennel, I discovered that this large bulbed veggie is part of the carrot family and it’s so healthy for you. So fennel is going to be on my go-to veggie list from now on.

Ingredients for Roasted Fennel

  • Fennel bulbs – The Star of the Show
  • Olive oil – For health
  • Sea Salt – For flavor
  • Pepper – Freshly Ground is best on this
  • Parmesan cheese – The true Italian way to add great nutty flavor

fennel bulbs for Roasted Fennel recipe

 

How to Make Roasted Fennel

First preheat your oven to 375 degrees F

Then drizzle olive oil over the bottom of a large baking dish.

Whether you buy it in the bulb form with the tall feathery fronds or buy it trimmed, cut the top as close to the bulb as possible. 

Then cut the bulb in half.  Next make a V-shaped wedge in the bottom to remove the core.  Martha Stewart has a short video to show you this simple process.

Then cut the bulb into 1/2” slices and add them to your baking dish. Try to keep all pieces next to the bottom of the dish so the fennel will roast rather than steam if the pieces are piled on top of each other.

Fennel in a baking dish before becoming roasted fennel

Next drizzle a little more olive oil over the top of the fennel and sprinkle with sea salt and ground pepper. Then evenly add freshly grated Parmesan cheese over the top.

Fennel in a white bowl before turning into roasted fennel

Bake for about 45 minutes until the fennel is lightly browned and tender.

Information about the Ingredients

I haven’t always found fennel in the stores but Trader Joe’s does carry it.

If you don’t use the most expensive Parmesan, Parmigiano Reggiano, the less expensive Granda Padano will work wonderfully.

The difference between the two is what region in Italy the cheese comes from as well as how long it’s aged.

Really good Parmigiano Reggiano is aged at least 30 months which gives it a crumbly and nutty flavor with those special flavorful crunchy crystals that form. 

Where the Grana Pardo is aged as little as 9 months to give this cheese a clean, milky flavor. But the longer it’s aged, the more complex it becomes.

Roasted Fennel on a blue plate
Print Recipe
5 from 1 vote

Roasted Fennel

This decadently simple recipe for Roasted Fennel is full of luscious, creamy, cheesy flavors with just a hint of mild licorice.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Keyword: Roasted Fennel, Fennel
Servings: 2 servings
Calories: 246kcal
Author: Pam - Two Cups of Health

Ingredients

  • 2 Fennel bulbs Trimmed and cut into 1/2" slices
  • 2 Tbsp Olive oil
  • 1/4 Tsp Sea Salt
  • 1/4 Tsp Pepper
  • 1/4 Cup Parmesan Cheese Shredded

Instructions

  • Preheat oven to 375 degrees F
  • Drizzle 1 Tbsp of olive oil over bottom of large baking dish.
  • Trim each fennel bulb at the top and root end. Slice bulb in half. Make a V insertion with your knive and remove the core. Then slice the bulb into 1/2" slices. Spread the slices evenly into the baking dish.
  • Drizzle with remaining Tbsp of olive oil. Sprinkle with sea salt and pepper. Then evenly add the shredded Parmesan cheese over the top.
  • Bake 45 minutes until tender.

Nutrition

Calories: 246kcal | Carbohydrates: 18g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 613mg | Potassium: 969mg | Fiber: 7g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 28.1mg | Calcium: 263mg | Iron: 1.8mg

If you liked this recipe, please leave a comment below and be sure to pin this on Pinterest!

Other Veggie Recipes you might like:

Healthy Roasted Vegetables with Garlic

Easy Yellow Squash Tian

Shredded Sautéed Brussels Sprouts

Filed Under: Sides Tagged With: fennel, roasted fennel

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Hi!
I'm Pam, a self-confessed Foodie. I love creating delicious recipes that are nutritionally smart. I mean, delicious and healthy...what could be better? I am the author of "Natural Healing Foods” as well as several other books. Welcome to my kitchen! Read More…

A User Friendly Reference to Nature's Pharmacy

A User Friendly Reference to Nature's Pharmacy

Natural Healing Foods Reviews

“Pamela’s approach to healthy living and eating is unique in that she references Nature in a most refreshing manner.”

Read more……

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