Do you think of fennel and think “ugh, I don’t like that licorice flavor, so I probably won’t like it”? If so, roasting it is the way to go. It’s a great way to try any vegetable, but with the fennel, it sweetens and softens the licorice flavor a bit, so you have a great crunchy exterior with a chewy interior. It sounds like I’m describing a really good chocolate chip cookie, I know, but keep reading, I promise this fennel is good too.
Fennel is a great nutritional bargain too. You can have an entire cup for 27 calories, but you’ll get a good chunk of your daily recommended fiber, potassium, and vitamin C. It’s also really easy to prepare. You can try it raw in a salad with some of HH’s great seasonal citrus like grapefruit, blood oranges, and naval oranges. Or you can roast it like I did here!
To start, cut off the stalks and fronds if your fennel has them. Sometimes they come with them still attached, sometimes they are already trimmed. If you save them, you can add them to soup stock for flavor.
Then peel away any of the tough exterior part:
Cut the bottom off:
Then slice horizontally:
Place on a baking sheet:
Drizzle with olive oil, salt, pepper, and rosemary:
Top with grated parmesan.
Pop it in the oven for about 20 minutes, and you’re all set.
Roasted Fennel with Rosemary Parmesan Topping
1 fennel bulb
1 Tbsp. olive oil
salt and pepper to taste
1 Tbsp. fresh rosemary, chopped finely
2 Tbsp. grated parmesan
- Prepare fennel bulb by trimming stalks and fronds.
- Slice horizontally into 1/8″ slices, then lay on a prepared baking sheet in a single layer. The more you spread the pieces out, the more crispy the edges will become.
- Drizzle with olive oil, salt, pepper, and rosemary.
- Sprinkle grated parmesan on top.
- Bake for 15-20 minutes at 400 until the edges of the fennel pieces start to brown and look like the picture above.