Parmesan Roasted Fennel (Trust Me on This One)
A simple side dish that might win over even the most suspicious fennel skeptics.
Fennel is one of those vegetables that tends to divide people. Raw, it’s crisp and strongly flavored, with an unmistakable hint of licorice. But something magical happens when it goes into a hot oven.
Roasting mellows the sharpness and brings out its sweetness, turning the pale wedges soft, caramelized, and deeply savory around the edges.
Add a generous shower of Parmesan and a little olive oil, and suddenly fennel becomes the kind of vegetable you find yourself craving when you see it at the market.
If you’ve never cooked with fennel before, this is a great place to start. It’s simple, forgiving, and only needs a handful of ingredients.
All you really need is fennel bulbs, olive oil, salt, pepper, and plenty of grated Parmesan. A squeeze of lemon at the end is nice too, but totally optional.
I learned about about roasting fennel from an old Suzanne Somers cookbook — back when the no-carb craze was in full swing. I’d never tried it, but thought it would satisfy my craving for cheesy potatoes.
It turns out I was right. I loved it enough to keep making it long after I stopped caring about too many carbs.
Cut the fennel into thick wedges so it holds its shape while roasting. The outer edges get beautifully golden, while the centers stay tender and silky.
Don’t even think about skimping on the Parmesan — it melts and crisps in the oven, creating those irresistibly salty edges.
This is the kind of side dish that feels a little special, even though it takes almost no effort to make.
And if you’re still unsure about fennel, consider this a very convincing introduction.
It also makes a perfect spring side dish, because it’s great alongside roasted chicken, grilled fish, or whatever else happens to be for dinner.
It was so good, in fact, that I ate the entire platter by myself in one sitting. I know!
Thanks for reading — and I’ll see you here next Sunday.
Parmesan Roasted Fennel
Roasting transforms fennel completely. What starts out crisp and slightly sharp becomes tender, sweet, and caramelized around the edges. A layer of Parmesan added toward the end turns golden and crispy, making this an easy side dish that feels a little special.
Ingredients
4 fennel bulbs
⅓ cup olive oil, plus 1-2 tablespoons
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
⅓ cup grated Parmesan cheese, plus more for serving
chopped fresh parsley, for garnish
Lemon, for squeezing (optional)
Instructions
Preheat the oven to 400°F.
Trim the fennel bulbs and remove the tough outer layer if needed. Cut into wedges.
Place the fennel on a large sheet pan and toss with the olive oil, salt, pepper, and garlic powder until evenly coated. Spread the wedges out in a single layer.
Roast for 30–35 minutes, turning once halfway through, until the fennel is tender and beginning to caramelize.
Remove the pan from the oven and drizzle lightly with 1–2 tablespoons olive oil. Sprinkle the Parmesan evenly over the fennel, then return the pan to the oven and roast for about 10 minutes, until the cheese is melted and the edges are golden and crispy.
Transfer to a serving dish and garnish with chopped parsley a squeeze of fresh lemon juice (optional), and a little more Parmesan before serving.