The flavor of fennel sings when roasted, and marries well with the Mediterranean flavors of slightly charred tomatoes, meaty kalamata olives, and crystalline bursts of earthy, aged Parmesan cheese. The textures and flavors play off each other in this simple one-pan dish that makes an elegant first course or accompaniment to fish, seafood, lamb, or chicken.
| Total: | 1 hr |
| Prep: | 10 min |
| Cook: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 large bulbs fennel, quartered through the core
- 4 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 ounce piece pecorino cheese
- 4 plum tomatoes, halved
- 1/3 cup pitted kalamata olives, halved
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 375 degrees F. Nestle the fennel into a skillet, baking dish, or sheet pan so that it fits in one layer. Drizzle with the olive oil, turning to coat all sides. Season with salt and pepper, then finely grate half the pecorino cheese over the top. Roast until the fennel is fork-tender, about 45 minutes.
- Place the tomatoes, cut-side up, on top of the fennel. Turn the oven to broil. Broil the tomatoes until slightly charred and warmed through, 6 to 8 minutes. Sprinkle the olives and crumble the remaining pecorino cheese over the top before serving. Garnish with the parsley.
Nutrition Facts
| Calories | 251 calorie |
| Total Fat | 20 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 13 milligrams |
| Sodium | 385 milligrams |
| Carbohydrates | 12 grams |
| Dietary Fiber | 4.5 grams |
| Protein | 7 grams |
| Sugar | 2 grams |
Reviews
Wondering if I keep the fennel fronds or omit them?
This recipe is good. I followed it exactly, but did have to cook the fennel a little longer than 45 minutes on the initial bake to get it tender. Would definitely try this again.