• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Happily From Scratch
  • All Recipes
  • Meal Type
    • Appetizers
    • Breakfast
    • Dinner
    • Lunch
    • Pasta
    • Salads
    • Sides
    • Snacks
    • Soups and Stews
  • Diet
    • Dairy Free
    • Gluten Free
    • Vegan
    • Vegetarian
    • Whole30
  • Ingredient
    • Beef
    • Chicken
    • Lamb
    • Seafood
    • Turkey
  • Quick and easy
  • About
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • Meal Type
    • Appetizers
    • Breakfast
    • Dinner
    • Lunch
    • Pasta
    • Salads
    • Sides
    • Snacks
    • Soups and Stews
  • Diet
    • Dairy Free
    • Gluten Free
    • Vegan
    • Vegetarian
    • Whole30
  • Ingredient
    • Beef
    • Chicken
    • Lamb
    • Seafood
    • Turkey
  • Quick and easy
  • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Gluten Free » Parmesan Roasted Fennel

    Parmesan Roasted Fennel

    Published: Apr 15, 2016 · Modified: Mar 19, 2022 by Erica Julson · This post may contain affiliate links · 2 Comments

    • Share
    • Tweet
    Recipe Print

    Parmesan Roasted Fennel Overhead Shot

    Cooked fennel has quickly become one of my favorite vegetables.

    Notice the emphasis on cooked. 

    Still not a huge fan of the licorice-y flavor of raw fennel, but when it's cooked, my oh my, it totally transforms. It becomes savory, tender, and almost onion-y, without the slightest hint of its sharp raw taste.

    This is what fresh fennel looks like:

    Fresh Fennel Bulbs with Stems and Fronds

    Bulbs, stalks, fronds, and all.

    I prefer to buy it like this, in its whole form, so I can tell how fresh it is. Often times stores cut off the stems and fronds when they are wilting & sell just the bulbs.

    Plus, you can do so many yummy things with the stems and fronds!

    I love chopping the fronds and tossing them into pasta with sausage, or using the stems in place of onions, celery, or even leeks (recipe coming soon!).

    But back to the bulb.

    Before you roast fennel, it's important to cut the bulbs in half and use a sharp knife to cut out the tough core. It's easy to spot inside the fennel, it looks like a solid white pyramid in the bottom-center of the fennel bulb, very similar to the core inside heads of cabbage. The core is tough & won't become tender like the rest of the bulb will, so it's best to cut it out.

    Once the core has been removed, you simply slice the fennel bulb just like you would an onion. You could also just roast the halved bulbs, but they literally take over an hour to get tender, so I prefer to roast them in slices.

    Parmesan Roasted Fennel

    I'm a firm believer that parmesan makes everything better.

    Especially when you roast it in the oven and turn it into golden crispy bites of goodness. The crispy cheese pieces coat the tender fennel, and turn every bite into something awesome and delicious.

    The best perk?

    You can totally make this on a weeknight. Prep first, pop it in the oven, and let it cook while you simmer some brown rice pilaf and cook a protein main. Yummy. Easy. Whole food. Winning.

    Parmesan Roasted Fennel Plated

     

    Recipe

    Parmesan Roasted Fennel

    No ratings yet
    Print
    Prep10 minutes mins
    Cook30 minutes mins
    Total40 minutes mins
    Servings: 4
    (Toggle ON to prevent your screen from going dark)

    Ingredients 

    • 2 large fennel bulbs, stems removed, bulbs cut in half & cored, then cut into 1 ½ inch slices
    • Generous drizzle of olive oil (a few tablespoons)
    • 1 teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • ⅓ cup grated parmesan cheese

    Instructions

    • Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper (to prevent sticking), and add the fennel slices to it.
    • Drizzle the fennel with olive oil and sprinkle with the salt, pepper, and parmesan cheese. Use your hands to toss and coat every slice. Spread the fennel slices out evenly and place the baking sheet in the oven. Bake for about 30 minutes, or until the fennel slices are fork tender & slightly caramelized, and the parmesan cheese is golden and crisp.
    • Use a spatula to remove the fennel & crispy cheese bits from the parchment paper & serve.
    Tried this recipe?Mention or tag @happilyfromscratch !

     

    Pairs well with Seared Pork Chops with Mustard Pan Sauce or Classic Roasted Chicken.

    Don't miss the goodies I share ONLY with my subscribers!

    Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.

    « Seared Pork Chops with Mustard Pan Sauce
    Pizza Blanca with Rosemary and Garlic Oil »

    Reader Interactions

    Leave a Reply Cancel reply

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

    Recipe Rating




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

    Primary Sidebar

    Erica Julson Profile Picture

    Hi, I'm Erica! Food & wellness lover, cooking enthusiast, and registered dietitian nutritionist. 

    My mission is to help you reclaim the joy of cooking at home by providing you with jaw-droppingly delicious recipes you'll want to make again and again.

    More about me →

    Popular

    • Sauteed Power Greens and Mushrooms
    • Spice Rubbed Baked Chicken
      Spice Rubbed Baked Chicken Breasts
    • Creamy Kale and Potato Soup
    • Pasta with Sausage and Fennel Fronds

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright 2022 The Unconventional RD LLC