Roasted fennel with Parmesan is a simple and elegant side dish you can prepare in under 30 minutes.
When fennel is thinly sliced, seasoned with herbs and spices, and then roasted with Parmesan cheese, it is the best side dish you can prepare in such a short time.
If you are looking to incorporate fennel into your main dish, try my creamy fennel risotto is the one you need in your life.
Gather the ingredients
You can find the list of the ingredients and their quantities in the recipe card below.
I recommend looking for smaller bulbs of fennel as they tend to be more tender and sweeter.
You will also need freshly Grated Parmesan, olive oil, salt, black pepper, garlic powder and some thyme.
How to make roasted fennel with Parmesan cheese
Step 1. 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.
Step 2. Slice the fennel bulb thinly into rings, similar to how would you do it with the onion.
Step 3. Drizzle olive oil on a pan lined with some parchment paper. Place thin fennel slices on top. Drizzle them with more oil on top. Season each fennel slice with salt, pepper, garlic powder, and some fresh thyme leaves. Flip the slices, and season the other side as well. Sprinkle each fennel slice generously with grated Parmesan cheese.
Step 4. 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.
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.
📖 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.
Notes
Nutrition
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.
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