Roasted Fennel wtih Parmesan and Breadcrumbs
Roasted Fennel with Parmesan and Breadcrumbs, one of the easiest ways to cook fennel. This will quickly become a favorite side dish!
Servings 4 side dish servings
- `2 fennel bulbs
- 3 tbsp olive oil
- Salt and pepper to taste
- 3 tbsp Parmesan cheese
- 5 tbsp dry breadcrumbs
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.
- 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.
Calories: 193kcal | Carbohydrates: 18g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 213mg | Potassium: 509mg | Fiber: 4g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 14mg | Calcium: 125mg | Iron: 2mg