Roasted Fennel with Parmesan

Last night I made some whole wheat penne with sauce for my boys.  We usually enjoy roasted veggies with pasta, but I was in the mood for some fennel!  Fennel contains a host of potent antioxidant phytonutrients, and is also rich in fiber, folate, and potassium.  This dish literally took three minutes to prep and twenty to roast, so its ready to be a regular easy side-dish in your home.

FYI: raw fennel has a licorice-like flavor; when roasted that flavor greatly dissipates and what is left is a creamy, buttery like mouthfeel of wonderfulness!

Roasted Fennel with Parmesan

Serves 4


1 large bulb fennel, fronds and stalks and core removed, sliced diagonally into 1/2-inch rounds

1 Tbsp extra virgin olive oil

1/4 cup freshly shaved parmesan cheese

Sea salt and black pepper to taste

Optional: dollop of pesto to top on each serving after roasting

Preheat oven to 400 degrees F.  Line a baking sheet with aluminum foil.  Spray foil with a bit of cooking spray.

Arrange fennel slices on even layer across baking sheet.  Drizzle with olive oil and top each slice with some parmesan cheese, salt, and pepper.  Roast in oven for approximately 20 minutes or until fennel crisp-tender and slightly caramelized and cheese melted.  Serve immediately.


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