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roasted fennel with parmigiano cheese with two lemon wedges on a plate next to another lemon wedge, a parmigiano-reggiano cheese rind and a bowl of parmigiano-reggiano cheese.
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5 from 14 votes

Roasted Fennel with Parmigiano Cheese

Roasting this crunchy licorice-scented bulb tames it and brings out its sweet, mellow side. The caramelized wedges go perfectly with roast chicken, lamb, or even salmon fillet.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Italian/Mediterranean
Servings: 6
Author: Domenica Marchetti

Ingredients

  • 3 fennel bulbs
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped fresh oregano, thyme, and fennel fronds
  • 1 lemon, zested
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 to 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • A few drops good quality balsamic vinegar, optional

Instructions

  • Preheat the oven and prepare the baking sheet: Preheat the oven to 400° F. Line a rimmed baking sheet with parchment.
  • Prepare the fennel: Trim the root end of the fennel bulb and cut the stems off. Slice each bulb in half from the stem side to the root. Then cut each half into 4 wedges.
  • Season the fennel: Place the fennel wedges in a bowl and add the olive oil, herbs, zest from one lemon, a generous pinch of salt, and freshly ground pepper. Toss gently with your hands to thoroughly coat the fennel.
  • Roast the fennel: Spread the fennel wedges out on the prepared baking sheet. Roast for 15 minutes, or until the wedges have started to turn golden. Sprinkle on the Parmigiano cheese, coating the wedges evenly, and roast for 10-15 minutes more, until the cheese is nicely browned, and the fennel is browned and caramelized in spots.
  • Serve and enjoy: Transfer the fennel to a serving platter. Sprinkle a few drops of good balsamic vinegar on top, if you like, and serve.

Video

Notes

  • To further enhance the fennel flavor, sprinkle about 1/2 teaspoon ground fennel seed into the bowl when tossing the wedges with the other ingredients.
  • Roasted fennel is delicious on pizza. Top your favorite pizza dough with tomato sauce, mozzarella, and dollops of ricotta cheese. Scatter pieces of fennel on top and bake.
  • We love an Italian olive oil with this recipe. Try our Italian Nocellara Extra Virgin Olive Oil. It has a subtle spice that complements the fennel well.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.

Nutrition

Calories: 150.4kcal | Carbohydrates: 11.6g | Protein: 3.8g | Fat: 11.1g | Saturated Fat: 2.3g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7.3g | Cholesterol: 3.8mg | Sodium: 538.4mg | Potassium: 536.6mg | Fiber: 4.9g | Sugar: 5.2g | Vitamin A: 232.9IU | Vitamin C: 23.6mg | Calcium: 155.1mg | Iron: 1.7mg

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