Teresa's Recipes
Parmesan Roasted Fennel
Experience the delightful combination of savory and sweet with this Parmesan roasted fennel. This dish transforms the often-overlooked fennel bulb into a star side dish that features a crispy, cheesy crust, perfectly balancing its natural anise flavor. Roasting brings out the fennel's inherent sweetness, while the Parmesan adds a nutty richness that elevates any meal. Perfectly paired with grilled meats or seafood, this dish is a wonderful addition to your culinary repertoire. Historically, fennel has been cherished since ancient times, known for its medicinal properties and used in various cuisines around the world.
Ingredients
- 2 large, trimmed and cut into wedges Fennel bulbs
- 2 tablespoons Olive oil
- 1/2 cup, grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons, chopped (for garnish) Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Calories: 180
- Fat: 12g
- Carbs: 7g
- Protein: 8g
- Sodium: 300mg
- Sugar: 2g
Instructions
- Preheat the oven to 400°F (200°C).
- Trim the tops and bottoms of the fennel bulbs, then cut them into wedges.
- Place the fennel wedges on a baking sheet and drizzle with olive oil. Toss to coat evenly.
- In a small bowl, combine the grated Parmesan cheese, garlic powder, salt, and black pepper. Mix well.
- Sprinkle the Parmesan mixture over the fennel wedges, ensuring they are evenly coated.
- Roast in the preheated oven for 20-25 minutes, or until the fennel is tender and the Parmesan is golden and crispy.
- Once done, remove from the oven and let cool for a few minutes before serving.
- Garnish with chopped fresh parsley for a pop of color and added freshness.
Tips
- For an extra flavor boost, consider adding a squeeze of lemon juice before serving.
- You can also experiment with different cheeses, such as Pecorino Romano, for a sharper taste.
- If you enjoy a bit of heat, sprinkle some red pepper flakes over the fennel before roasting.