Roasted Fennel with Parmesan

For a very easy and delicious side dish, try Roasted Fennel with Parmesan.  Roasting vegetables is a simple way to transform a raw vegetable into something so tasty and fennel is no exception.

Don’t let fennel’s licorice flavor turn you off…when you roast it, it mellows that flavor and instead gives you a nutty flavor with a creamy texture.  Adding some olive oil and Parmesan cheese turns this into a sublime side dish, worthy of any dinner party.

My beautiful friend Bette told me about this go-to recipe courtesy of Giada (no need for a last name, right?) and she was correct.  It’s easy and mouth-watering.  It’s now my go-to recipe for side dishes!

All you need to do is trim the fennel and cut it into thick slices.  Place the slices in a baking dish, sprinkle with salt & pepper, top with Parmesan cheese, and drizzle with olive oil.  Ta da!!

Bake it for 45 minutes or so, remove it from the oven and top it with chopped fennel fronds.

That’s seriously it, friends!  Enjoy this delicious side dish!

Share Your Thoughts...

Lastly, if you make Roasted Fennel with Parmesan, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Roasted Fennel with Parmesan

Makes: 4-6 servings

Prep Time: 10 minutes

Bake Time: 45 minutes

Total Time: 55 minutes


  • 4 tbsp 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


Preheat the oven to 375°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.

Recipe from Giada De Laurentiis


    You May Also Like

    Leave a Review

    Your email address will not be published.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