5 from 30 votes
Roasted Fennel with Parmigiano Cheese
Roasted Fennel with Parmigiano Cheese features tender fennel wedges seasoned with olive oil, lemon zest, and fresh herbs, roasted until golden and caramelized, then topped with melted Parmigiano-Reggiano for a savory crust. The slight sweetness of roasted fennel contrasts with the salty, nutty cheese to create a flavorful side dish or topping that holds well when finished with optional balsamic vinegar.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
Calories:
1504 kcal
Course:
Side Dish
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 1504
% 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.