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Photo Credit: Elizabeth Newman

Roasted Fennel with Parmesan

by Giada
Prep Time
15 minutes
Cook Time
45 minutes
Serves
6
Beginner
Photo Credit: Elizabeth Newman

Roasted Fennel with Parmesan

Fennel is one of those vegetables that is underappreciated in this country. In Italy, on the other hand, its versatility makes it one of the most used vegetables. Raw, it has a licorice flavor and a celery-like texture that is very refreshing, but it's also delicious cooked, as it is in this dish. The licorice flavor mellows a bit and is a great match for the salty Parmesan.

Roasted Fennel with Parmesan

Servings

6

Prep Time

15 minutes

Cook Time

45 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Roasted Fennel with Parmesan

Ingredients

  • 4 large bulbs fennel (trimmed and cut horizontally into 1/4-inch slices, fronds reserved)
  • 1 teaspoon kosher salt
  • 1 teaspoon grated lemon zest (about 1 lemon)
  • 1 clove garlic (sliced)
  • 1/2 cup freshly grated Parmesan
  • 1/3 cup olive oil (plus for oiling the baking dish)
  • 2 tablespoons pomegranate seeds

Instructions

  1. As seen on: Giada's Holiday Handbook, Episode 4. Santa's Grab Bag.
  2. Preheat the oven to 375 degrees F. Lightly oil a 13-by-9-by-2-inch glass baking dish.
  3. Arrange the fennel in the baking dish. Sprinkle with the salt, lemon zest and garlic. Top with the Parmesan and drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes.
  4. Chop enough of the reserved fennel fronds to equal 2 teaspoons. Sprinkle the roasted fennel with the chopped fronds and the pomegranate seeds.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
16 grams
Protein
7 grams
Fat
16 grams
Saturated Fat
4 grams
Cholestrol
8 milligrams
Sodium
521 milligrams
Fiber
6 grams
Sugar
8 grams
gluten free
nut free
vegetarian

1 comment

  • Author's avatar image
    Jan Plunk

    This week I purchased 1 large bulb of fennel to use at Thanksgiving. It cost $3.98. ( that’s 4 bucks!) I placed the cut “end” down in a bowl with water and am growing fennel as we speak! Yay! Jan Plunk

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