The Best Roasted Fennel Recipes

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ROASTED FENNEL WITH PARMESAN

Provided by Ina Garten

Categories     side-dish

Time 1h8m

Yield 3 servings

Number Of Ingredients 5



Roasted Fennel with Parmesan image

Steps:

  • Preheat the oven to 400 degrees F.
  • Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
  • Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.

2 large fennel bulbs
1/4 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Parmesan shavings

OVEN-ROASTED FENNEL

Roasting fennel gives it a lovely buttery, caramelized flavor and brings out its natural sweetness. Serve with roasted pork tenderloin, grilled lamb, or a fatty fish such as salmon.

Provided by France C

Categories     Roasted Vegetables

Time 40m

Yield 4

Number Of Ingredients 7



Oven-Roasted Fennel image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Trim the stalks off the fennel, setting the green fronds to the side to later use for garnish, if desired. Trim the root ends to create a flat surface; there is no need to remove the core. Slice fennel into 1/4- to 1/3-inch slices and place on the baking sheet.
  • Whisk together olive oil, vinegar, garlic, thyme, salt, and pepper in a small bowl. Brush over the fennel slices.
  • Roast in the preheated oven until fennel is soft and caramelized, 25 to 30 minutes, turning slices over halfway through. Remove to a serving platter and garnish with green fronds, if desired.

Nutrition Facts : Calories 137 calories, Carbohydrate 11.2 g, Fat 10.4 g, Fiber 3.9 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 500.5 mg, Sugar 1.9 g

2 medium fennel bulbs
3 tablespoons olive oil
3 tablespoons white balsamic vinegar
2 cloves garlic, minced
1 teaspoon ground thyme
¾ teaspoon salt
½ teaspoon ground black pepper

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