Olive oil and grated parmesan further enhance its flavor and turn it into a true delicacy! You can also use melted butter to coat the fennel - it’s so good. If you’ve never tried fennel before, you’re in for a treat! The anise-flavored, crunchy bulbs are completely transformed in the oven into a wonderfully creamy, cheesy, and caramelized side dish. The only caveat: a faint licorice flavor remains even after cooking, so if you’re not a fan of this particular flavor, here are some other vegetable recipes for you to try.
Ingredients
You’ll only need a few simple ingredients to make this roasted fennel recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Fennel bulbs: Pick ones with smooth white skin with no brown spots.Olive oil: My favorite oil! It’s so very tasty. Another yummy option is melted butter.Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.Grated Parmesan: Make sure you use finely grated parmesan and not coarsely shredded cheese.
Instructions
I love roasting fennel in the oven! I think it’s the best way to prepare this vegetable. Scroll down to the recipe card for detailed instructions. Here’s an overview of the steps:
You start by slicing the fennel bulbs. Then arrange the slices in a baking dish.Drizzle the slices with olive oil and toss to coat, then sprinkle them with salt and pepper. Next, bake them for 15 minutes in a 425°F oven.Carefully remove the pan from the oven. Sprinkle the partially cooked slices with grated parmesan. Return to the oven and bake until tender and browned, about 15 more minutes.
Expert tips
The reason this recipe works so well is the hot oven. You want the fennel slices to caramelize - that’s when their flavor and texture transform. So make sure your oven is set to 425 degrees F. A lower oven won’t work as well.Another important tip is to dry the bulbs well after you rinse them. This is another way to ensure that the fennel bakes in the oven rather than steams.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Use melted butter to coat the fennel slices instead of olive oil.You can sprinkle the dish with garlic powder in addition to salt and pepper. Try ½ teaspoon.Sprinkle the finished dish with red pepper flakes.
Serving suggestions
You can serve roasted fennel with any main dish you would normally serve with a starchy side such as potatoes. In other words, this is a side dish that goes with anything! I often serve it with chicken Parmesan or with crispy baked chicken legs, because I can bake both dishes (main and side) in the same oven.
Storing leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them in the microwave at 50% power. They’re not as good as when served fresh, but they are still pretty good!
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