Roasted Fennel with Parmesan and Breadcrumbs, one of the easiest ways to cook fennel. Topped with a crispy breadcrumb and cheese mixture, this will quickly become a favorite side dish!
Have you ever tried cooking with fennel? There are so many other ways to enjoy it aside from chopping and eating it as is.
You may be familiar with the fact that most Italians serve raw sliced fennel after dinner as it promotes healthy digestion.
Eaten fresh, fennel has a licorice-like taste that I'm not crazy about. As a matter of fact, even as a child I was never really crazy about licorice.
However, I recently discovered that I prefer cooking with fennel. Roasting fennel results mellows out it's licorice-like flavor and brings out it's sweetness.
Baked fennel becomes caramelized with slightly browned edges. I especially love it when some of the pieces crisp up. Better than potato chips!
This roasted fennel recipe has become one of my go-to side dishes in recent weeks. It's delicious served with roast chicken, pork or even fish.
After doing some experimenting, other than roasting it here are my other favorite ways of enjoying fennel (including in a a salad and yes it is raw in the salad!):
Winter is the perfect time to enjoy fennel as it is quite abundant. I'm buying at least one fennel bulb each week. Let me show you how ridiculously easy it is to prepare.
Step by Step Instructions
Slice the fennel: Trim off the top celery like stalks and bottom of the fennel. Reserve the fronds which you can use for garnishing later. Slice in half and use the tip of the knife to remove the triangular shaped core, as shown.
Cut each half into thin slices.
Place the fennel on a parchment paper lined sheet pan. Toss with olive oil, salt and pepper.
Roast in a 375F preheated oven for 15 minutes, toss the fennel slices and continue roasting for 15 minutes longer.
Remove the pan from the oven and sprinkle evenly with Parmesan cheese and breadcrumbs. Return to the oven and continue roasting for 15 minutes longer until golden brown. Serve hot garnished with the reserved fronds, if desired.
Tips and suggestions:
- Reserve the stalks that you cut off the fennel bulb for making broth.
- Try adding some chopped garlic along with the cheese and breadcrumbs for extra flavor.
- Once out of the oven, top with freshly chopped herbs of your choice such as chives, oregano, parsley or thyme.
Let me know if you enjoy cooking with fennel by sharing your photos with me by tagging me with #mangiabedda or @mangiabedda on Faceabook or Instagram. Feel free to Pin the recipe for later. Buon appetito!
Roasted Fennel wtih Parmesan Recipe
Ingredients
- `2 fennel bulbs
- 3 tablespoon olive oil
- Salt and pepper to taste
- 3 tablespoon Parmesan cheese
- 5 tablespoon dry breadcrumbs
Instructions
- Preheat oven to 375F and line a sheet pan with parchment paper.
- Chop off the celery like stems and bottom of the fennel. Reserve the fronds which you can use for garnishing later. Slice in half and use the tip of the knife to cut out the triangular shaped core.
- Cut each half into thin slices. Place on a parchment paper lined sheet pan. Toss with olive oil, salt and pepper.
- Place in the oven and roast for 15 minutes, toss the fennel slices and continue roasting for 15 minutes longer.
- Remove the pan from the oven and sprinkle evenly with the Parmesan cheese and breadcrumbs. Return to the oven and continue roasting for 15 minutes longer until golden brown.
- Serve hot garnished with the reserved fronds, if desired.
Notes
- Reserve the stalks for making broth.
- If you wish add some chopped garlic along with the cheese and breadcrumbs for extra flavor.
- Once out of the oven, top with freshly chopped herbs of your choice such as chives, oregano, parsley or thyme.
Pat
I made this as a side for roasted salmon and it was delicious!
Nadia
Hello Pat, thank you so much for sharing this with me and glad to hear you enjoyed it. I know I'm making this practically every week of late!
Anna Bucciarelli
This looks delightful! As a lover of Fennel I will definitely give this a try and am sure I will enjoy every bite. Thank you Nadia, another winner I am sure.
Nadia
Hi Anna, I hope you enjoy it as much as I do. Since I've never been a fan of plain sliced fennel this recipe works for me as the flavors do mellow out. Thanks for your comment Anna!