Tender, Caramelized Roasted Fennel with Parmesan
Roasting fennel transforms it into something truly special. The bulbs become tender and sweet, with lightly caramelized edges that add wonderful texture. A little Parmesan and fresh lemon juice are all you need to turn this into an elegant yet effortless side dish.
Servings: 4 servings
Calories: 135kcal
Equipment
Serving bowl
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 Parmigiano Reggiano or Pecorino Romano, freshly grated
Instructions
- Prep the fennel. Preheat an oven to 400°F / 205°C. 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-inch thick pieces. You should get 6-8 slices from each full fennel bulb, depending on size.
- Roast the fennel. 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.
- Finish, then serve! 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
Notes
- Cheese: Pecorino Romano would also be great here.
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
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