Roasted Fennel with Parmigiano Cheese

Roasted Fennel with Parmigiano Cheese

Roasting mellows fennel's anise bite into caramelized, tender sweetness under a crust of nutty cheese.

Total 45 min Makes 4 servings Calories 185/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Fennel bulbs are sliced into wedges, tossed with olive oil, and roasted until browned and tender, then finished with a shower of grated Parmigiano cheese that melts into golden, crisp edges. The high heat softens the fennel's licorice sharpness into a mellow sweetness, making this a simple side for roasted meats or fish. It comes together with minimal prep and suits both weeknight dinners and holiday tables.

Ingredients

  • 3 fennel bulbs, trimmed and cut into 1/2-inch wedges
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 2 cloves garlic, thinly sliced
  • 1/2 cup Parmigiano Reggiano cheese, grated
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

Method

  1. Preheat the oven to 425°F. Line a 9x13-inch baking sheet with parchment paper.

  2. Trim the stalks and base from the fennel bulbs, reserving a few fronds for garnish, and cut each bulb lengthwise into 1/2-inch wedges.

  3. In a large bowl, toss the fennel wedges with olive oil, salt, and black pepper until evenly coated.

  4. Arrange the fennel wedges in a single layer on the prepared baking sheet, scattering the sliced garlic over the top.

  5. Roast until the fennel is tender and browned at the edges, flipping the wedges halfway through, about 25 to 30 minutes.

  6. Remove the baking sheet from the oven and sprinkle the grated Parmigiano Reggiano evenly over the fennel.

  7. Return the sheet to the oven and roast until the cheese melts and turns golden in spots, about 5 minutes.

  8. Drizzle the roasted fennel with lemon juice and scatter the chopped parsley and reserved fennel fronds over the top before serving.

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    Roasted Fennel with Parmigiano Cheese

    Fennel bulbs are sliced into wedges, tossed with olive oil, and roasted until browned and tender, then finished with a shower of grated Parmigiano cheese that melts into golden, crisp edges. The high heat softens the fennel's licorice sharpness into a mellow sweetness, making this a simple side for roasted meats or fish. It comes together with minimal prep and suits both weeknight dinners and holiday tables.

    45 min 4 servings 185 cal

    Ingredients

    • 3 fennel bulbs, trimmed and cut into 1/2-inch wedges
    • 3 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 2 cloves garlic, thinly sliced
    • 1/2 cup Parmigiano Reggiano cheese, grated
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Preheat the oven to 425°F. Line a 9x13-inch baking sheet with parchment paper.

    2. 2

      Trim the stalks and base from the fennel bulbs, reserving a few fronds for garnish, and cut each bulb lengthwise into 1/2-inch wedges.

    3. 3

      In a large bowl, toss the fennel wedges with olive oil, salt, and black pepper until evenly coated.

    4. 4

      Arrange the fennel wedges in a single layer on the prepared baking sheet, scattering the sliced garlic over the top.

    5. 5

      Roast until the fennel is tender and browned at the edges, flipping the wedges halfway through, about 25 to 30 minutes.

    6. 6

      Remove the baking sheet from the oven and sprinkle the grated Parmigiano Reggiano evenly over the fennel.

    7. 7

      Return the sheet to the oven and roast until the cheese melts and turns golden in spots, about 5 minutes.

    8. 8

      Drizzle the roasted fennel with lemon juice and scatter the chopped parsley and reserved fennel fronds over the top before serving.