Thursday, June 23, 2011

Cook: Roasted Fennel with Parmesan

Recently, I was introduced to a new vegetable by my friend Anna. Sure, I had heard of fennel before, and occasionally have used the seeds for seasoning...but I had never ever eaten an actual fennel bulb until she brought it over for one of our potluck dinner with friends. It was a first for J as well. One thing was for sure, it would not be our last- we both loved the exotic taste that is reminiscent of licorice or anise.   It makes for an excellent and easy vegetable side dish!

  • Fennel bulbs (we used 2 large ones, but you can also use 4 smaller ones)
  • olive oil
  • salt and pepper to taste
  • freshly shaved Parmesan cheese
  1. Preheat oven to 400 F
  2. Remove stems (green fronds) from fennel and reserve if you wish for garnish.  Chop fennel bulb in half, then into 1/2 inch thick slices.
  3. Lightly oil the bottom of a 13x9x2 in baking dish
  4. Arrange fennel in the dish, sprinkle with salt, pepper and drizzle with olive oil. Toss
  5. Roast fennel slices for approx 45 min or until fennel is tender and top is golden brown (turn them once after about 25 min)
  6. When ready, remove from oven and cover with Parmesan shavings


  1. you can also bake it w. the cheese on it. Fennel is kind of amazing.

  2. Thanks for the tip! I would have to agree that fennel is pretty amazing!