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Thin roasted fennel slices with golden brown Parmesan on top served on a white dish.

Roasted Fennel With Parmesan

Nataliia
This easy roasted fennel with Parmesan needs only a few simple ingredients to yield a delicious and elegant side dish.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American, Italian
Servings 4
Calories 143 kcal

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

You can store roasted fennel in the fridge for up to 3 days.
Reheat it in the microwave or oven.
You can easily make it vegan, but adding more seasonings and skipping the cheese. You can also use the nutritional yeast instead of cheese.
If you like more anise flavor, save the green fronds and use them to garnish the dish before serving.

Nutrition

Calories: 143kcalCarbohydrates: 9.4gProtein: 2.7gFat: 11.4gSodium: 433mgFiber: 3.8gSugar: 4.9g
Keyword fennel with parmesan, roasted fennel recipe
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