• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mutt & Chops

Food with purpose and sometimes re-purpose

  • Home
  • Previous Posts
    • Breakfast
    • Brunch
    • Entrée
    • Sides
    • Salads
    • Breads
    • Desserts
    • Snacks and Party Food
    • Drinks and Cocktails
    • Re-Purposed
    • Besides Food
  • About
  • Contact

Parmesan Roasted Fennel

March 26, 2020 by Lori 4 Comments

Jump to Recipe Print Recipe

Parmesan roasted fennel in serving bowl, garnished with fennel fronds , portrait orientation

Parmesan roasted fennel is a new vegetable side dish in my repertoire.  And it has very quickly become a favorite.

My relationship with fennel itself is a relatively short one.  My mother didn’t really cook with it when I was young.  And the very few and far between exposures I had to this really delicious vegetable were usually comprised of a nibble of the fronds, which carry a slight taste of anise.  For those of you who do not know, anise is very similar in taste to black licorice.  I really dislike black licorice.

Actually, fennel, anise and licorice root are not botanically related but are sources of similar flavoring compounds.  So, I tried to avoid all three.  I like fennel seeds well enough.  It is a major flavor ingredient in Italian sausage, which I love.  And it features in my pork roast of awesome goodness recipe.  But I did not take my fennel consumption beyond that.

Then, when I worked in the Whole Foods Market headquarters in Austin, TX, I tried a salad in their seafood prepared food venue, and I fell in love.  It was a salad served with grilled calamari steak, but the greens complemented the squid so well, I had to know what was in it.  And slices of raw fennel, along with some baby field greens is part of what added a huge flavor component.  And that is the only other way I have consumed fennel since.

Fast forward to about one month ago.  One weekend, I made the calamari and fennel salad for Steve and I, and had most of a very large bulb of fennel left.  I hated to waste it.  Steve went back on the road and I Googled some recipes for other ways to prepare what was left of my bulb.  I ran into a recipe by Giada De Laurentiis which intrigued me because it was so very simple.  I tried it and was immediately hooked.  There may be few ingredients, but they combine to make so many delicious layers of flavor!

I next served parmesan roasted fennel when Steve came home, and paired it with my beef tenderloin in peppercorn cream sauce.  Then Steve was hooked as well.

So, when you go to the store and wonder what veggie side dish you can make that is new, delicious, and adventurous, grab some gorgeous bulbs and try this Parmesan roasted fennel.

let’s make parmesan roasted fennel

Ingredients for making Parmesan roasted fennel

What did I tell you? Super simple ingredients.  Of course, you also need salt and pepper.  But that’s a given.

I probably used much larger bulbs than Giada did because she calls for 4 bulbs.  I only needed 2 large ones.  And, because fennel becomes sweeter after roasting, I like to add a little bit more Parmesan than she does.  It gives the dish a little more salt and nuttiness.

Fennel bulbs on cutting board with stems and base trimmed off.

Start by trimming off the stems and the rough root base off the bulbs.  But don’t cut too much off the bottom.  You want the bulb layers to stay together.

If you like, reserve some of the lacy fronds to chop for a beautiful green garnish when serving.

Trimmed fennel bulbs on a cutting board in the process of slicing

Then stand the bulbs on the root end and, using a very sharp knife, cut downward to make 1/3-inch slices.

Sliced fennel in a bowl, seasoned with salt, pepper, olive oil, and Parmesan

Then toss in the olive oil and parmesan, seasoning with salt and fresh cracked pepper to taste.

Seasoned fennel spread in the baking sheet into a single layer

Spread in a single layer in a large, rimmed sheet pan and bake at 375° F until golden and caramelized.

Roasted fennel in the baking sheet

It should look like this.

Parmesan roasted fennel in serving bowl, garnished with fennel fronds

Transfer to a serving bowl and take it to the table.

As you can see, I like mine very caramelized.  But I have always been a fan of caramelized crunchies.  If you prefer, you can take it out of the oven earlier for a little less crispiness.

I can assure you, however, that lightly or deeply golden, the taste is amazing!  Moist and savory, finishing with a hint of sweet and nutty.  Steve is now proclaiming it one of his top vegetable flavors in the world!

So, step out of your comfort zone and give Parmesan roasted fennel a try for your next meal.  It pairs well with beef, chicken and seafood.   You just can’t go wrong with it!

and during these social distancing days

With the neighborhood gyms closed and as we avoid leaving the house for other than the grocery store, I’ve been doing a lot of walking.

Steve and I are enjoying long power walks (about 3 1/2 miles) for a lot of reasons.

First, obviously, we need the exercise.  We need to keep that cardio up!

Second, it gives us a chance to talk outside the home.  It’s interesting to me that when we walk together, we end up discussing entirely different things than we do when we are home together.

Third, it gives us the opportunity to appreciate our beautiful neighborhood in Spring.  We are blessed to live in a gorgeous part of the country.  Our temps will get pretty warm in a few weeks, but right now, the outdoors is a sight to behold.

Vista of desert, rooftops and mountains in the distance

We’ve had rain, so the desert is in full bloom.  Of course, so are our allergies.  But getting out to see it is worth a little sneezing.

Cardinal in a tree in two views, the second a closeup of the first

On one walk, I heard this little guy chirping loudly.  When I glanced up, there he was.  A gorgeous cardinal in all his glorious red plumage.  What a treat!

Closer image of golf course with close foothills in the background Vista of golf course with mountains in the distance

And our golf courses are still open, although many public courses have been closed, I hear.

I hope all of you are faring well during these difficult times.  What is keeping you occupied?  Don’t be afraid to share in the comments below.

Take care.  I wish us all the best until we come out the other side!

Parmesan roasted fennel in serving bowl, garnished with fennel fronds with label banner

Parmesan roasted fennel in serving bowl, garnished with fennel fronds leading image

Parmesan Roasted Fennel

Lori
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 2 fennel bulbs large
  • 4 tablespoons olive oil
  • 1/3 cup + 2 tablespoons grated Parmesan cheese
  • Salt
  • Fresh Ground pepper

Instructions
 

  • Preheat oven to 375° F
  • Trim the stems from the fennel then trim off a thin layer of the hard base. Leave enough base to hold the layers together.
  • Stand the roots on the root end and cutting from the top, slice the bulbs into 1/3-inch slices.
  • Toss is a bowl with the olive oil, Parmesan, salt and pepper.
  • Spread in a single layer on a large baking sheet.
  • Bake until golden brown and tender, about 30 minutes using the convection setting, about 40 minutes using regular setting.

 

Thanks for sharing!

Filed Under: Sides Tagged With: Anise, Fennel, Olive Oil, Parmesan, parmesan roasted fennel, Roasted Fennel, roasted vegetable, roasted veggie, tender savory vegetable, Vegetable Side Dish

Previous Post: « Beef Tenderloin with Peppercorn Cream Sauce
Next Post: Simple and Delicious Tuna Pizza »

Reader Interactions

Other Posts

Wilted arugula and bacon salad in a platter
Back yard view
Watermelon cocktail in a glass with ice, garnished with a wedge of watermelon and mint
Feature image of salad on a plate with chopsticks
Combo White Pizza
Turkey lettuce wrap on a plate
Triple berry cream tart on a table
Prepared tomato watermelon feta salad on a serving platter

Comments

  1. Cathy Maley says

    March 28, 2020 at 7:04 pm

    I discovered your site by accident. I love your recipes as I create a lot of my own. I enjoy your photographs and all your postings! Thank you!

    Reply
    • Lori says

      March 28, 2020 at 7:23 pm

      Thank you, Cathy!

      Reply
  2. Mary Tappe says

    March 31, 2020 at 3:25 pm

    You’ve done it again Lori! This Parmesan Roasted Fennel is great! I have always seen Fennel at the grocery store but never knew what people did with it. It is a beautiful thing and so graceful looking. I fixed this for my lunch today since I am currently working from home. It is so easy to fix and even easier to eat! I loved the licorice smell when I cut into it however, I didn’t notice it having a licorice taste once cooked. I loved the crispiness of the Parmesan cheese as well as the caramelized Fennel. I fixed only one bulb which was plenty and had some leftover garlic bread that went nicely with it. I will definitely be fixing this again!

    Reply
    • Lori says

      April 1, 2020 at 11:09 am

      I’m so glad you liked it, Mary! Thanks for sharing your thoughts!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Privacy Policy

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to Mutt & Chops!

Lori and her two mutts

Hi! I love cooking tasty food from scratch, re-purposing leftovers, and trying food from different cultures. Oh! And I love my little mutts too! Read more…

Subscribe for email updates of new recipes!




Top Posts & Pages

  • Shrimp spring rolls on a cutting board, with mint sprigs and peanut dipping sauce Lower Carb Shrimp Spring Rolls
  • Blueberry cheesecake shooters feature image Blueberry Cheesecake Shooters
  • Passion fruit mousse on doilies Passion Fruit Mousse – Quick and Simple
  • Feature image of the Béarnaise compound butter, with a slice cutt off, on a an antique cutting board. Béarnaise Compound Butter – The Flavor of Béarnaise Sauce without the Fuss
  • Kolache featured image Sausage Kolaches
  • Baked Portuguese pizza with one slice cut, portrait orientation Portuguese Pizza (Pizza à Portuguesa)
  • Baked parmesan and panko tilapia feature image Baked Tilapia with Parmesan and Panko Crust
  • Salmon and herb pizza feature image Salmon and Herb Pizza
  • Pizza biancaneve cut with a slice being served Pizza Biancaneve (White Pizza)
  • Balsamic fried cabbage in a serving bowl, feature image Balsamic Fried Cabbage with Applewood Smoked Bacon
  • Flatbread pizza feature image Flatbread Pizza with Beef, Mushroom, and Caramelized Onions
  • Feature image of plated cioppino in a bowl with grilled sourdough crostini Easy Cioppino – A Delicious Seafood Stew
  • Pork tenderloin sandwich with fries Iowa-Style Pork Tenderloin Sandwich
  • Brazilian Beef Stroganoff Brazilian Beef Stroganoff (Estrogonofe de Carne)
  • Platter of boneless, skinless chicken thighs Grilled, Boneless Chicken Thighs
  • Carrot Cake with Apricot Filling Carrot Cake with Apricot Filling
  • Pate chaud featured image Pate Chaud (Bánh Patê Sô)
  • Sliced sausage breakfast pizza on a pizza peel Sausage Breakfast Pizza with Country Gravy
  • Shrimp stuffed mushrooms Shrimp Stuffed Mushrooms
  • Feature image of polenta on a platter next to a glass of chardonnay Lori’s Fried Polenta

Search

Archives

By Category

By Date

Footer

Connect

Lori is a self-taught cook, homemaker, and a refugee from the corporate world. Read More…

Terms and Conditions
Privacy Policy
Cookie Information
Privacy Tools

© Lori Kemph and Mutt & Chops, 2016-2019. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Lori Kemph and Mutt & Chops with appropriate and specific direction to the original content.

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. View our cookie information page for more information. You can opt-out if you wish. Accept Reject
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT
50 shares
  • 7