Roasted Fennel with Parmigiano Cheese
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
6
-
Calories
1504 kcal
-
Course
Side Dish
-
Cuisine
Mediterranean
Roasted Fennel with Parmigiano Cheese
Description
This recipe starts by trimming and slicing fennel bulbs into wedges, which are tossed in olive oil, chopped herbs including oregano and fennel fronds, lemon zest, salt, and black pepper. Roasting at 400°F first softens the fennel and encourages browning.
After initial roasting, grated Parmigiano-Reggiano is evenly sprinkled over the wedges and the dish continues roasting until the cheese melts and browns, forming a crisp, golden top layer that complements the caramelized fennel.
The resulting dish offers a mix of textures: tender, sweet-roasted fennel with a slightly crunchy and savory cheese topping. Adding a few drops of quality balsamic vinegar before serving adds a subtle tang and depth.
This roasted fennel works well as a side vegetable or as a flavorful pizza topping alongside mozzarella and ricotta cheeses.
Ingredients
- 3 fennel bulb
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons oregano thyme, and fennel fronds, finely chopped, fresh
- 1 lemon zested
- 1 teaspoon salt fine sea salt
- 1/4 teaspoon black pepper freshly ground
- 1/3 to 1/2 cup Parmigiano-Reggiano cheese freshly grated
- balsamic vinegar optional, a few drops, good quality
Instructions
- Preheat the oven and prepare the baking sheet: Preheat the oven to 400° F. Line a rimmed baking sheet with parchment.
- Prepare the fennel: Trim the root end of the fennel bulb and cut the stems off. Slice each bulb in half from the stem side to the root. Then cut each half into 4 wedges.
- Season the fennel: Place the fennel wedges in a bowl and add the olive oil, herbs, zest from one lemon, a generous pinch of salt, and freshly ground pepper. Toss gently with your hands to thoroughly coat the fennel.
- Roast the fennel: Spread the fennel wedges out on the prepared baking sheet. Roast for 15 minutes, or until the wedges have started to turn golden. Sprinkle on the Parmigiano cheese, coating the wedges evenly, and roast for 10-15 minutes more, until the cheese is nicely browned, and the fennel is browned and caramelized in spots.
- Serve and enjoy: Transfer the fennel to a serving platter. Sprinkle a few drops of good balsamic vinegar on top, if you like, and serve.
Notes
- Adding about 1/2 teaspoon ground fennel seed to the seasoning mix enhances the fennel flavor.
- Use quality Italian extra virgin olive oil for a subtle spiced note that complements fennel well.
- Roasted fennel makes a great pizza topping when combined with tomato sauce and cheeses.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1504 kcal
% Daily Value*
| Calories | 150.4kcal | 8% |
| Carbohydrates | 11.6g | 4% |
| Protein | 3.8g | 8% |
| Fat | 11.1g | 17% |
| Saturated Fat | 2.3g | 12% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 7.3g | 37% |
| Cholesterol | 3.8mg | 1% |
| Sodium | 538.4mg | 22% |
| Potassium | 536.6mg | 11% |
| Fiber | 4.9g | 20% |
| Sugar | 5.2g | 10% |
| Vitamin A | 232.9IU | 5% |
| Vitamin C | 23.6mg | 26% |
| Calcium | 155.1mg | 16% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
