Roasted Fennel with Lemon & Parmesan

Fennel is a vegetable that is relatively newer to me. I’ve really only come to appreciate (and obsess over) it within recent years. I’ve also come to love it equally raw and roasted: crisp, clean and refreshing, or caramelized and softened, yet crispy at the edges. How can you choose?!

If you’ve not yet tried fennel roasted, I strongly recommend that you do! This recipe is super simple but so, so tasty. So good I may have snuck a few bites straight from the pan!


4 medium-sized (or 2 large) fennel, stalks removed and bulb sliced into 1-2cm rounds, fronds saved for garnish later if desired
1 large clove garlic, grated or minced
Zest of one lemon
Parmesan cheese (the real stuff!), 1/2 cup (or more if desired)
Drizzle of olive oil
Salt and pepper

1) Preheat oven to 375F.
2) Drizzle olive oil in a 9 x 13 baking dish. Arrange fennel rounds overlapping along baking dish. Brush tops with additional olive oil.
3) Sprinkle overtop the minced garlic, lemon zest and parmesan cheese. Season with salt and pepper, to taste.
4) Bake in preheated over for 45-60 minutes, or until fennel is softened and cheese is melted and bubbly. Switch to broil for a few minutes at the end to get the cheese extra golden!
5) Garnish with fennel fronds, if desired.