Best 11 Roasted Fennel With Parmesan Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Roasted fennel with parmesan is a delightful side dish that combines the sweetness of fennel with the nutty flavor of parmesan cheese for a captivating culinary experience. This dish is simple to prepare and can be enjoyed as a complement to various main courses. Fennel's unique flavor profile is enhanced by roasting, while the parmesan adds a rich, salty dimension that balances the fennel's natural sweetness. Whether you're looking for a quick and easy side dish or a flavorful addition to your next dinner party, roasted fennel with parmesan is sure to impress.

Here are our top 11 tried and tested recipes!

ROASTED FENNEL WITH PARMESAN



Roasted Fennel with Parmesan image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1/3 cup extra-virgin olive oil, plus more for the baking dish
4 large fennel bulbs, trimmed and cut horizontally into 1/3-inch-thick slices, fronds reserved
4 large fennel bulbs, trimmed and cut horizontally into 1/3-inch-thick slices, fronds reserved
1 teaspoon kosher salt
1 teaspoon grated lemon zest
1 clove garlic, sliced
1/2 cup freshly grated parmesan cheese
2 tablespoons pomegranate seeds

Steps:

  • Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch baking dish. Arrange the fennel in the dish. Sprinkle with the salt, lemon zest and garlic. Top with the parmesan cheese and drizzle with the olive oil.
  • Bake until the fennel is fork-tender and golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel along with the pomegranate seeds.

ROASTED FENNEL WITH PARMESAN



Roasted Fennel with Parmesan image

Provided by Ina Garten

Categories     side-dish

Time 1h8m

Yield 3 servings

Number Of Ingredients 5

2 large fennel bulbs
1/4 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Parmesan shavings

Steps:

  • Preheat the oven to 400 degrees F.
  • Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
  • Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.

ROASTED FENNEL WITH PARMESAN



Roasted Fennel with Parmesan image

A delightful, colourful veggie side that will be a delicious addition to your holiday table.

Provided by Giada De Laurentiis

Categories     cheese,christmas,Holiday/Event,side,thanksgiving,vegetables

Time 1h

Yield 4-6 servings

Number Of Ingredients 7

4 large bulbs fennel, trimmed and cut horizontally into ¼-in slices, fronds reserved
1 tsp kosher salt
1 tsp grated lemon zest, (about 1 lemon)
1 clove garlic, sliced
½ cup freshly grated parmesan
⅓ cup olive oil, plus for oiling baking dish
2 Tbsp pomegranate seeds

Steps:

  • Preheat the oven to 375°F. Lightly oil a 13-by-9-by-2-inch glass baking dish.
  • Arrange the fennel in the baking dish. Sprinkle with the salt, lemon zest and garlic. Top with the Parmesan and drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes.
  • Chop enough of the reserved fennel fronds to equal 2 teaspoons. Sprinkle the roasted fennel with the chopped fronds and the pomegranate seeds.

ROASTED FENNEL WITH PARMESAN



Roasted Fennel with Parmesan image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 4

4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded 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.

PARMESAN-ROASTED FENNEL



Parmesan-Roasted Fennel image

Fennel is tossed with olive oil, salt, pepper, and Parmesan cheese and roasted for a delicious veggie side dish.

Provided by Marcia

Time 30m

Yield 4

Number Of Ingredients 4

2 medium fennel bulbs
2 tablespoons grated Parmesan cheese
1 tablespoon extra-virgin olive oil
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or nonstick aluminum foil.
  • Remove stems and core from fennel bulbs. Reserve a handful of fronds. Dice fennel into bite-sized pieces. Toss fennel and fronds with Parmesan cheese, oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
  • Roast in the preheated oven for 20 minutes. Turn fennel with a spatula and roast until crisp-tender and browned on both sides, 5 to 10 more minutes.

Nutrition Facts : Calories 77.4 calories, Carbohydrate 8.6 g, Cholesterol 2.2 mg, Fat 4.3 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 99.1 mg, Sugar 0.2 g

ROASTED FENNEL WITH PARMESAN



Roasted Fennel with Parmesan image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 7

4 large bulbs fennel, trimmed and cut horizontally into 1/4-inch slices, fronds reserved
1 teaspoon kosher salt
1 teaspoon grated lemon zest (about 1 lemon)
1 clove garlic, sliced
1/2 cup freshly grated Parmesan
1/3 cup olive oil, plus for oiling the baking dish
2 tablespoons pomegranate seeds

Steps:

  • Preheat the oven to 375 degrees F. Lightly oil a 13-by-9-by-2-inch glass baking dish.
  • Arrange the fennel in the baking dish. Sprinkle with the salt, lemon zest and garlic. Top with the Parmesan and drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes.
  • Chop enough of the reserved fennel fronds to equal 2 teaspoons. Sprinkle the roasted fennel with the chopped fronds and the pomegranate seeds.

OVEN-ROASTED FENNEL



Oven-Roasted Fennel image

Roasting fennel gives it a lovely buttery, caramelized flavor and brings out its natural sweetness. Serve with roasted pork tenderloin, grilled lamb, or a fatty fish such as salmon.

Provided by France C

Categories     Roasted Vegetables

Time 40m

Yield 4

Number Of Ingredients 7

2 medium fennel bulbs
3 tablespoons olive oil
3 tablespoons white balsamic vinegar
2 cloves garlic, minced
1 teaspoon ground thyme
¾ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Trim the stalks off the fennel, setting the green fronds to the side to later use for garnish, if desired. Trim the root ends to create a flat surface; there is no need to remove the core. Slice fennel into 1/4- to 1/3-inch slices and place on the baking sheet.
  • Whisk together olive oil, vinegar, garlic, thyme, salt, and pepper in a small bowl. Brush over the fennel slices.
  • Roast in the preheated oven until fennel is soft and caramelized, 25 to 30 minutes, turning slices over halfway through. Remove to a serving platter and garnish with green fronds, if desired.

Nutrition Facts : Calories 137 calories, Carbohydrate 11.2 g, Fat 10.4 g, Fiber 3.9 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 500.5 mg, Sugar 1.9 g

GIADA'S ROASTED FENNEL WITH PARMESAN



Giada's Roasted Fennel With Parmesan image

Make and share this Giada's Roasted Fennel With Parmesan recipe from Food.com.

Provided by Chef Citron

Categories     Vegetable

Time 55m

Yield 4 fennel servings, 4-6 serving(s)

Number Of Ingredients 4

4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
salt & freshly ground black pepper
1/3 cup freshly shredded parmesan cheese

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.

BAKED FENNEL WITH PARMESAN



Baked Fennel with Parmesan image

A very simple but totally delicious dish. Fennel is baked with cream, creme fraiche and parmesan cheese. An ideal accompaniment to many tomato based italian dishes as the creaminess balances nicely with the tomato.

Provided by RUPERTLSSMITH

Categories     Side Dish     Vegetables

Time 45m

Yield 4

Number Of Ingredients 5

2 fennel bulbs
1 tablespoon butter
¾ cup half-and-half cream
¾ cup creme fraiche
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
  • Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
  • Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.

Nutrition Facts : Calories 300.3 calories, Carbohydrate 12.3 g, Cholesterol 91 mg, Fat 26.9 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 16.8 g, Sodium 210.7 mg, Sugar 1.8 g

ROASTED FENNEL WITH PARMESAN - GIADA DE LAURENTIIS



Roasted Fennel With Parmesan - Giada De Laurentiis image

This simple and flavorful recipe was featured on "Everyday Italian" by Giada De Laurentiis. Goes well with other roasted dishes for dinner such as pork and balsamic pears. The saltiness of the Parmesan goes wonderfully with the sweet, mellow flavor of the roasted fennel.

Provided by Julesong

Categories     Cheese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 fresh bulbs of fennel
1/2 teaspoon salt
fresh ground black pepper, to taste
1/3 cup freshly shredded parmesan cheese
4 tablespoons olive oil

Steps:

  • Preheat the oven to 375 degrees F.
  • Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds.
  • Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside.
  • Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil.
  • Lay the fennel slices in the dish, making sure that all the pieces are touching the bottom so that they roast rather than steam when they're cooking.
  • Sprinkle with the salt and pepper, then with the Parmesan.
  • Drizzle with the olive oil and bake for 45 minutes at 375 degrees F, until the fennel is tender and the Parmesan is golden brown.
  • Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve.

Nutrition Facts : Calories 227.8, Fat 16.4, SaturatedFat 3.3, Cholesterol 7.3, Sodium 539.9, Carbohydrate 17.4, Fiber 7.2, Sugar 0.1, Protein 6.1

BAKED FENNEL WITH PARMESAN AND THYME



Baked Fennel with Parmesan and Thyme image

Serve this savory side dish inspired by France's Provence region with baked eggs or roasted chicken, pork, or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

3 fennel bulbs
1 tablespoon softened butter
Coarse salt and ground pepper
1/3 cup grated Parmesan
4 sprigs thyme

Steps:

  • Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.

Nutrition Facts : Calories 89 g, Fat 5 g, Fiber 3 g, Protein 3 g

Tips:

  • Choose firm and plump fennel bulbs with tightly packed layers.
  • Trim the fennel bulbs, removing the tough outer leaves and the root end.
  • Cut the fennel bulbs lengthwise into 1-inch thick wedges.
  • Toss the fennel wedges with olive oil, salt, and pepper.
  • Roast the fennel wedges in a preheated oven at 425°F for 25-30 minutes, or until they are tender and slightly caramelized.
  • Garnish the roasted fennel with grated Parmesan cheese and chopped fresh parsley before serving.

Conclusion:

Roasted fennel is a delicious and versatile side dish that can be enjoyed on its own or as part of a larger meal. It is a great way to add flavor and nutrition to your diet. With its slightly sweet and anise-like flavor, roasted fennel pairs well with a variety of dishes, including grilled meats, roasted chicken, and fish. It can also be added to salads, pasta dishes, and pizzas. Roasted fennel is a healthy and flavorful addition to any meal.

Related Topics