Roasted Fennel Recipe
This simple and savory roasted fennel recipe coaxes out the best of this flexible, flavorful vegetable. Easy, hands-off recipe.
Calories: 76kcal
Ingredients
- 2 large fennel bulbs about 1 pound/(454 grams) after trimming
- 2 tablespoons (28 grams) melted butter
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 2 tablespoons (15 grams) grated parmesan cheese
Instructions
- Preheat the oven to 425°F with a rack in the center. Line a rimmed half sheet pan with parchment or a silpat.
- Trim the fennel: Cut a thin slice off the root end of the bulb to remove any tough, dry parts. Cut off the fronds and green stems.
- Halve the fennel bulbs: You should now have just the white part of the fennel left. Cut each bulb in half from top to bottom.
- Cut each half into four to six thin wedges, depending on size.
- Arrange wedges on prepared baking sheet, leaving some room between them for air to circulate.
- Brush with the melted butter and sprinkle with the salt and pepper.
- Roast for 20-25 minutes, until tender and caramelized around the edges.
- Remove from oven and sprinkle with lemon juice and parmesan.
- Return to oven for five minutes, until cheese is crisped and melted and lemon juice is concentrated.
Notes
- I like to use my homemade herb salt for this recipe.
- Two tablespoons of lemon juice makes this recipe very tangy, which I love. If you'd like, you can use less.
- The crisp outside, tender inside magic of roasted fennel is a fleeting delicacy, so it's best to make this quick and easy recipe shortly before serving. Leftovers are delicious in their own right. Store in an airtight container in the fridge for up to a week, and serve cold, at room temperature, or reheated in the microwave.
Nutrition
Serving: 1 | Calories: 76kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 378mg | Fiber: 1g | Sugar: 2g