This Roasted Fennel with Parmesan Recipe is a tender and caramelized recipe, which is made with fresh fennel bulbs and nutty parmesan cheese. It’s an elegant side dish, ready in about 50 minutes.
Jump to RecipeRoasted Fennel with Parmesan Recipe Ingredients
- 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
- 1 teaspoon kosher salt
- 1 teaspoon grated lemon zest
- 1 clove garlic, sliced
- 1/2 cup freshly grated parm esan cheese
- 2 tablespoons pomegranate seeds
How To Make Roasted Fennel with Parmesan Recipe
- Preheat and oil: Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch baking dish with a little extra olive oil to prevent sticking.
- Arrange the fennel: Trim the fennel bulbs and cut them horizontally into 1/3-inch thick slices. Arrange the slices in the prepared baking dish in an even layer (some overlapping is fine).
- Season: Sprinkle the fennel evenly with the kosher salt, grated lemon zest, and sliced garlic.
- Add toppings: Scatter the freshly grated parmesan cheese over the top of the fennel. Drizzle everything generously with the 1/3 cup of extra-virgin olive oil.
- Bake: Bake until the fennel is fork-tender and the cheese is golden brown, about 45 minutes.
- Garnish and serve: While the fennel roasts, chop enough of the reserved fennel fronds to equal 2 teaspoons. Sprinkle the chopped fronds and the pomegranate seeds over the roasted fennel just before serving.
Recipe Tips
- Slicing Fennel: Cutting the fennel horizontally (into rings) rather than vertically (into wedges) exposes more surface area to the heat, creating beautiful caramelized edges and ensuring the cheese crust covers every bite.
- The Pomegranate Seeds: Don’t skip these! The pomegranate seeds provide a bright, acidic “pop” and a crunchy texture that cuts through the richness of the olive oil and roasted cheese.
- Mellowing the Flavor: If you are afraid of the licorice flavor of raw fennel, know that roasting it for 45 minutes mellows the anise taste significantly, turning it sweet and savory.
- Fresh Cheese: Use a block of parmesan and grate it yourself. Pre-grated cheese often contains anti-caking agents that prevent it from melting into a crisp, golden crust.
- Lemon Zest: The lemon zest adds a necessary brightness. For even more citrus punch, squeeze a wedge of fresh lemon over the dish right when it comes out of the oven.
What To Serve With Roasted Fennel with Parmesan Recipe
This sophisticated side dish pairs perfectly with Mediterranean flavors.
- Roasted Fish: Sea bass, halibut, or salmon.
- Roast Chicken: A simple lemon-herb chicken.
- Lamb: Grilled lamb chops or a roast leg of lamb.
- Risotto: Serve alongside a creamy mushroom or saffron risotto.
How To Store Roasted Fennel with Parmesan Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheat: Reheat in the oven at 350°F for 10-15 minutes to re-crisp the cheese. Microwaving works but will make the texture softer.
- Freeze: It is not recommended to freeze this dish. Roasted fennel can become watery and mushy upon thawing, losing its delicate texture.
Roasted Fennel with Parmesan Recipe Nutrition Facts
- Calories: 210
- Total Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 450mg
- Total Carbohydrates: 12g
- Dietary Fiber: 4g
- Sugar: 4g
- Protein: 6g
Nutrition information is estimated per serving (based on 4 servings).
FAQs
When slicing horizontally, the core is included in the rings. Because it is roasted for 45 minutes, the core becomes tender enough to eat. If you find it too tough, you can trim it out before roasting.
Mozzarella will make it gooey and stringy, whereas Parmesan creates a savory, salty crust. You can mix them, but Parmesan provides the best flavor profile for fennel.
You can substitute them with dried cranberries (for sweetness) or capers (for acidity), though the texture profile will change.
Roasted Fennel with Parmesan Recipe
Course: Side DishCuisine: ItalianDifficulty: Easy4
servings10
minutes45
minutes210
kcalA caramelized and tender vegetable side dish topped with a golden parmesan crust and bright pomegranate seeds.
Ingredients
4 large fennel bulbs
1/3 cup olive oil
1/2 cup Parmesan cheese
1 clove garlic, sliced
1 tsp lemon zest
1 tsp kosher salt
2 tbsp pomegranate seeds
Directions
- Preheat oven to 375°F and oil a baking dish.
- Slice fennel horizontally into 1/3-inch slices.
- Arrange fennel in the dish.
- Sprinkle with salt, zest, and garlic.
- Top with cheese and drizzle with oil.
- Bake for 45 minutes until tender.
- Garnish with chopped fronds and pomegranate seeds.
Notes
- Roasting fennel significantly mellows the anise flavor, making it sweet and savory.
- Cutting the fennel horizontally creates rings that caramelize beautifully.
- The pomegranate seeds add a crucial acidic pop to balance the rich oil and cheese.
