| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 tablespoons olive oil
- 4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
- Salt and freshly ground black pepper
- 1/3 cup freshly shredded Parmesan
Instructions
- Preheat the oven to 375 degrees F.
- Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 162 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 5 g |
| Cholesterol | 6 mg |
| Sodium | 404 mg |
Reviews
I plan to make it but want to point out that she is chopping the bulb vertically, not horizontally, in this video. The picture also shows the slices done vertically. If it were being sliced horizontally, it would be across the bulb. (I have other recipes that discuss this difference, so I’m not just being ornery here.) Otherwise, this seems to be a delicious and simple approach to this lovely vegetable.
Super simple and delicious
Followed instructions exactly. Have made this dish several times and everyone has loved it! Was asked to make the dish to bring for Thanksgiving this year! Why mess with success!!!❤️
Dtyd
I had never tasted (to my knowledge) fennel & wanted to start incorporating it into dishes. I will use some of the notes from Nov 13, 2013 posted for a different twist next time.
I sliced the fennel root keeping it mostly intact. Preheat oven 375
In a large bowl, add 3-4 tbsp olive oil, 1/2 tsp salt, freshly ground pepper, to taste and I large clove garlic, minced, mix that up then add the fennel, make sure that one side of the sliced fennel, place carefully to a parchment lined sheet pan, bake at 375 until it gets slightly colored-about 10 min, top each slice fennel with grated Parmesan cheese replace in oven for another 5-8 minutes, remove cool on pan. Can be eaten hot or cold, if there’s any left, add to a sandwich, or on top of a piece of baked salmon…yum match made in heaven!
In a large bowl, add 3-4 tbsp olive oil, 1/2 tsp salt, freshly ground pepper, to taste and I large clove garlic, minced, mix that up then add the fennel, make sure that one side of the sliced fennel, place carefully to a parchment lined sheet pan, bake at 375 until it gets slightly colored-about 10 min, top each slice fennel with grated Parmesan cheese replace in oven for another 5-8 minutes, remove cool on pan. Can be eaten hot or cold, if there’s any left, add to a sandwich, or on top of a piece of baked salmon…yum match made in heaven!
Easy and very good! 8/24/22. Use less oil.
As I get older I need to add fennel to my diet…it was easy and delicious. So fragrant! My husband loved it!! I will definitely make again and put this into my weekly dinner rotation!!!
Delicious and easy! I had a fennel I needed to use, and so took a gamble with this recipe. It took only a few minutes to prep, and tasted delicious when completed. I’ll make this again soon.
Added cherry tomatoes as well and brought a nice pop of flavor