Roasted Fennel with Parmesan, Black Pepper and Chives

Name: Roasted Fennel with Parmesan, Black Pepper and Chives
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving
Ingredients: 2 fennel bulbs; 2 tablespoon olive oil; salt; ½ teaspoon ground black pepper; ½ teaspoon dried chives; ⅓ cup freshly grated parmesan; 1 tablespoon fresh chives

User Reviews

3.7

126 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4
Course
Side Dish, Others
Cuisine
American, Canadian

Roasted Fennel with Parmesan, Black Pepper and Chives

Carmen Warren

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This roasted fennel dish is sweet and mellow and the perfect side for any occasion. It is simple to make and takes no effort as it roasts happily in the oven.

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Ingredients

Servings

2 fennel bulbs
2 tablespoon olive oil
salt
½ teaspoon ground black pepper
½ teaspoon dried chives
⅓ cup freshly grated parmesan
1 tablespoon fresh chives

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Instructions

Preheat the oven to 190ºC/375 º F.
Cut the fronds off the fennel bulbs and then cut each of them in half. (reserve the fronds)
Slice the halves into 8mm (⅓-inch) slices.
Pour half of the olive oil over the base of your baking dish.
Arrange the fennel in a single layer.
Drizzle with the remaining olive oil.
Season with salt and plenty of black pepper.
And roast for 35 minutes.
Check the fennel is fork tender then remove from the oven, sprinkle with the dried chives and grated parmesan.
Bake for a further 3-5 minutes to just melt the cheese.
Chop some of the reserved fennel fronds.
Sprinkle with the fresh chives (and some of the reserved fennel fronds) and serve.