Olive oil and grated parmesan further enhance its flavor and turn it into a true delicacy! If you’ve never tried roasted fennel, you’re in for a treat! The anise-flavored, crunchy bulbs are completely transformed in the oven into a wonderfully creamy, cheesy, and caramelized side dish. The only caveat is that a faint licorice flavor remains even after cooking, so if you’re not a fan of this flavor, here are some other vegetable recipes for you to try.
Ingredients
Instructions
Storing Leftovers
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Recipe Card
Fennel bulbs: Pick ones with smooth white skin and no brown spots. Olive oil: My favorite oil! It’s so delicious. Another yummy option is melted butter. Kosher salt and black pepper: I use Diamond Crystal kosher salt and freshly ground black pepper. Grated Parmesan: Make sure you use finely grated parmesan and not coarsely shredded.
You start by slicing the fennel bulbs. Arrange the slices in a baking dish. Drizzle them with olive oil and toss to coat, then sprinkle them with salt and pepper. Carefully remove the pan from the oven. Sprinkle the partially cooked fennel with grated parmesan. Return the pan to the oven and bake the fennel until tender and browned, for about 15 more minutes. Remove the fennel stems with a sharp knife. Rinse and dry the bulbs. Slice each bulb in half lengthwise. With the cut side down, slice the bulb vertically into ½-inch-thick slices. I often serve it with chicken parmesan, baked salmon, baked cod, or chicken leg quarters, because I can bake both the main and the side in the same 425°F oven.
