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!
Servings: 4 servings
- 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
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.
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.
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
- Parmesan: if you don't have parmesan, pecorino romano would be great
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