0 from 45 votes
Roasted Fennel with Parmigiano Cheese
Roasting this crunchy licorice-scented bulb tames it and brings out its sweet, mellow side. The caramelized wedges go perfectly with roast chicken, lamb, or even salmon fillet.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 1504 kcal
Course:
Side Dish
Cuisine:
Mediterranean
Ingredients
- 3 fennel bulbs
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh oregano, thyme, and fennel fronds
- 1 lemon, zested
- 1 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 to 1/2 cup freshly grated Parmigiano-reggiano cheese
- A few drops good quality balsamic vinegar, optional
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
- To further enhance the fennel flavor, sprinkle about 1/2 teaspoon ground fennel seed into the bowl when tossing the wedges with the other ingredients.
- Roasted fennel is delicious on pizza. Top your favorite pizza dough with tomato sauce, mozzarella, and dollops of ricotta cheese. Scatter pieces of fennel on top and bake.
- We love an Italian olive oil with this recipe. Try our Italian Nocellara Extra Virgin Olive Oil. It has a subtle spice that complements the fennel well.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
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
Monounsaturated Fat
7.3g
Cholesterol
3.8mg
(1%)
Sodium
538.4mg
(22%)
Potassium
536.6mg
(15%)
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: 6Serving
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.