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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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roasted fennel with parmesan cheese and lemon wedges in a bowl

Roasted Fennel

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
roasted fennel with parmesan cheese and lemon wedges in a bowl
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Roasted Fennel

Roasted fennel becomes crispy on the outside and tender on the inside. Top with plenty of grated parmesan and a squeeze of fresh lemon juice for an easy, versatile side dish!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: fennel with parmesan, how long to cook fennel, how to roast fennel, roasted fennel
Servings: 4 servings
Calories: 135kcal
Author: ari | well seasoned

Ingredients

  • 3 medium fennel bulbs
  • 2 Tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ½ lemon
  • 3 Tbsp parmesan or pecorino romano grated

Instructions

  • Preheat an oven to 400F. To trim fennel, slice off the very bottom of each bulb (leaving the core intact) as well as the fennel fronds (the green part). Reserve fennel fronds for garnish -- the tender green leaves can be pulled off and used similarly to fresh herbs. Stand the fennel up on a cutting board so it's sitting flat, then cut in half lengthwise. Lay cut side down, then slice each half into ½" thick pieces. You should get 6-8 slices from each full fennel bulb, depending on size.
    slices of fennel bulb on a baking sheet with olive oil, salt, and pepper
  • Place fennel slices on a rimmed baking sheet, then drizzle with olive oil, salt, and pepper. Toss to evenly coat, then roast for 25 minutes. Carefully flip each piece of fennel, then cook another 15 minutes, or until crispy on the outside and tender in the center.
    roasted fennel on a rimmed baking sheet
  • Transfer fennel to a serving bowl, then squeeze half a lemon on top. Sprinkle generously with grated parmesan, then garnish with a few reserved fennel fronds. Serve immediately
    roasted fennel with lemon and parmesan on a grey plate

Notes

  • Parmesan: if you don't have parmesan, pecorino romano would be great

Nutrition

Calories: 135kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 733mg | Potassium: 745mg | Fiber: 6g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 28mg | Calcium: 134mg | Iron: 1mg