This easy roasted fennel with Parmesan needs only a few simple ingredients to yield a delicious and elegant side dish.
If you want to try fennel but are unsure how to prepare it - this recipe is for you.
And if you are looking to incorporate fennel into your main dish, try my creamy fennel risotto.
I know that some people may skip fennel because they are not fans of that licorice taste. Honestly, I get it - I'm not a big fan either.
But trust me with this recipe, when fennel is thinly sliced, seasoned with herbs and spices, and then roasted with Parmesan cheese, it is a game changer.
The natural anise flavor is still there, but it’s super subtle, mellow, and enjoyable.
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Why I love this recipe (and I hope you do too)
- Elegant and comforting: this side dish is perfect for a holiday table. I am making it this year for Thanksgiving dinner alongside our roasted duck and beetroot arugula salad.
- Balance of textures: Parmesan adds a nice contrasting crunch to the soft fennel.
- Easy to make: it takes only a few minutes of prep time and the oven does the rest of the job.
Ingredients you will need
You can find the list of the ingredients and their quantities in the recipe card below.
I always try to choose smaller bulbs of fennel as they tend to be more tender and sweeter. Fresh fennel bulbs will be firm and have a bright white or pale green color without any brown spots.
Bright green fronds are another good sign that your fennel is fresh.
Grated Parmesan cheese will add a nice savory flavor and a crispy, golden layer when roasted.
For the roasting, I used olive oil. You can also add a small piece of butter on top of each slice for a more buttery taste.
As for the seasonings, I used salt, black pepper, and garlic powder. Fresh thyme is optional but it adds a hint of freshness to the dish.
How to make roasted fennel with Parmesan cheese
Below you can find step-by-step recipe directions with the images.
- Wash, trim the roots, fronds , stalks, and remove the outer layer of the fennel bulb.
Quick note: I remove the core only if the fennel bulb is large. Small ones have tender cores.
- Slice the fennel bulb thinly into rings, similar to how would you do it with the onion.
- Drizzle olive oil on a pan lined with some parchment paper. Place thin fennel slices on top, dipping them well into the oil.
- Drizzle them with more oil on top. Season each fennel slice with salt, pepper, garlic powder, and some fresh thyme leaves.
- Flip the fennel, Flip the slices, and season the other side as well. Sprinkle each fennel slice generously with grated Parmesan cheese.
- Roast fennel at 400 f degrees for about 20 minutes or until it is tender and the cheese on top is golden brown.
Recipe tip
Cut the fennel into ½ to ¼ inch thick slices and use a generous amount of oil to prevent drying out, ensuring it comes out tender inside with caramelized edges.
Serving ideas for different occasions
- Whole turkey or roasted turkey legs: perfect for a Thanksgiving dinner.
- Lamb chops: a great choice for holidays or on special occasions.
- Baked salmon fillets: for a light complete meal.
- Homemade breakfast chicken sausage: for a balanced breakfast idea.
- Roasted whole chicken: great for a simple and delicious family dinner.
A few notes about fennel vegetable
- The whole fennel bulb is edible, including the green fronds.
- The green fronds have more anise flavor, so if you like it use fresh fronds to garnish the roasted fennel.
- Fennel can be eaten raw, roasted, boiled, braised, or even added to soups, stews, and more.
- Fennel is harvested in colder weather; it tastes sweeter during the fall and winter seasons.
Recipe frequently asked questions.
Yes, the whole fennel is edible, including the bulb, stalks, and green fronds. The green, feather-like fronds are great for salads or garnishing. Some people prefer to cut out the fennel core, but I only do this if the bulb is large. Otherwise, I leave the core in because it becomes tender when cooked.
Yes, you can follow the same recipe directions and air fry fennel at 375 for about 8 minutes or until tender and the cheese is golden brown.
Roasted fennel with Parmesan cheese tastes best when freshly made. The recipe is very easy and quick, and if you need to prepare it ahead of time, I recommend slicing the fennel half an hour in advance and keeping it in the fridge in an airtight container until ready to cook.
More easy vegetable side dishes
📖 Recipe
Roasted Fennel With Parmesan
Equipment
- 1 Baking pan
- measuring spoons
Ingredients
- 2 fennel bulbs, stalks and fronds trimmed
- 2 tablespoons olive oil
- 3-4 tablespoons grated Parmesan cheese
- 1 teaspoon fresh thyme leaves optional
- ¼ teaspoons salt or more to taste
- ¼ teaspoons garlic powder
- ¼ teaspoons black pepper
Instructions
- Preheat oven to 400°F. Line a large baking pan with parchment paper. Drizzle or brush it with 1 tablespoon of olive oil.
- Slice fennel into ½-1/4 thick rounds. Carefully, place fennel slices on a prepared pan. Drizzle with the remaining oil. Season the tops with salt, pepper and garlic powder. Flip the slices, and season the other side as well. Sprinkle with some fresh thyme leaves and grated Parmesan cheese on top.
- Bake for about 20 minutes or until the fennel is tender and the cheese is golden brown. Remove from the oven and enjoy.
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