Best 5 Parmesan Roasted Fennel Recipes

ROASTED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 375 degrees F.
• Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

GIADA'S ROASTED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 375 degrees F.
• Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish.
• Arrange the fennel in the dish.
• Sprinkle with salt and pepper, then with the Parmesan.
• Drizzle with the oil.
• Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes.
• Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

ROASTED CHICKEN AND FENNEL WITH LIME AND PARMESAN

Steps:

• Preheat the broiler.
• Pour only enough olive oil (about 1 1/2 tablespoons) on a cookie sheet to prevent the chicken and the fennel from sticking. Place the chicken breast in a single layer on the sheet pan. Place in the broiler for 7 minutes.
• Remove and add the fennel in a single layer and brush both sides with the olive oil. Season fennel slices with salt and pepper on both sides. Squeeze juice of 1 lime over the fennel slices and place under the broiler. Broil for 5 minutes.
• Some of the edges may blacken slightly. Remove the fennel from the oven and using tongs or a spatula, and turn over each slice of fennel. Top with the Parmesan. Place back under the broiler for 1 1/2 to 3 minutes, or until cheese starts to brown.
• Allow fennel to remain in the pan until ready to serve. Do not refrigerate. This is wonderful served at room temperature. Just before serving, squeeze remaining lime juice over fennel slices.

PARMESAN ROASTED FENNEL

Steps:

• Cut 2 fennel bulbs into 1-inch wedges; toss with 3 tablespoons olive oil, 1 tablespoon chopped thyme, 1/2 teaspoon kosher salt and a pinch of red pepper flakes on a rimmed baking sheet. Cover with foil and roast at 425 degrees F, 20 minutes. Uncover and toss; continue roasting until tender and golden, 15 to 20 minutes, sprinkling with 1/4 cup shredded parmesan during the last 5 minutes.

ROASTED FENNEL WITH PARMESAN

Steps:

• Preheat oven to 375. Remove the stems and fronds from the bulb, cut horizontally into 1/3 - inch slices, fronds reserved. Lightly oil the bottom of a half sheet pan. Arrange the fennel on the pan. Sprinkle with salt and pepper, then with the Parmesan cheese. Bake until the fennel is fork-tender and the top is golden brown, about 45min. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.