Roasted Fennel with Parmigiano Cheese

Roasted fennel with Parmigiano cheese is a simple, flavorful side dish featuring caramelized fennel wedges tossed with olive oil, fresh herbs, and lemon zest, then baked until golden and topped with nutty, melted Parmigiano-Reggiano. Perfect for weeknight dinners, holiday meals, or pairing with roasted meats and seafood, this easy vegetable recipe brings natural sweetness and savory depth to any menu.

Ingredients

• 3 fennel bulbs
• 4 Tbsp extra-virgin olive oil
• 2 Tbsp finely chopped fresh herbs (oregano, thyme, and fennel fronds)
• Zest of 1 lemon
• 1 tsp fine sea salt
• ¼ tsp freshly ground black pepper
• ⅓–½ cup freshly grated Parmigiano-Reggiano cheese
• A few drops of quality balsamic vinegar (optional)

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Instructions

Step 1: Preheat Oven and Prepare Baking Sheet

• Preheat the oven to 400°F.
• Line a rimmed baking sheet with parchment paper.

Step 2: Prepare the Fennel

• Trim the root end and cut off the stems of each fennel bulb.
• Slice each bulb in half from stem to root, then cut each half into 4 wedges.

Step 3: Season the Fennel

• In a bowl, combine fennel wedges, olive oil, chopped herbs, lemon zest, salt, and black pepper.
• Toss gently with your hands to coat evenly.

Step 4: Roast the Fennel

• Spread the fennel wedges on the prepared baking sheet in a single layer.
• Roast for 15 minutes, until edges start to turn golden.
• Sprinkle the Parmigiano-Reggiano cheese evenly over the fennel.
• Roast for 10–15 more minutes, until the cheese is browned and fennel is caramelized in spots.

Step 5: Serve

• Transfer to a serving platter.
• Optional: drizzle with a few drops of balsamic vinegar before serving.

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Why You’ll Love This Recipe

• Sweet, caramelized fennel with nutty, golden Parmigiano creates a rich flavor combination.
• Easy to make and perfect as a side dish for weeknight dinners or special occasions.
• Roasted vegetables develop natural sweetness without added sugar.

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Tips

• Use fresh, firm fennel bulbs for the best flavor and texture.
• Don’t overcrowd the baking sheet—roast in a single layer for even caramelization.
• Adjust roasting time depending on your oven and desired browning.
• Sprinkle cheese halfway through roasting to prevent burning.

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Variations and Substitutions

• Cheese Alternatives: Try Pecorino Romano or Grana Padano for a different nutty flavor.
• Herb Options: Rosemary, sage, or tarragon pair beautifully with fennel.
• Vegan Option: Skip the cheese and add toasted nuts or nutritional yeast for flavor.
• Citrus Twist: Use orange zest instead of lemon for a sweeter, fragrant touch.

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FAQs

Can I prepare this ahead of time?
Yes. Trim and cut fennel in advance, store in an airtight container in the fridge, and roast when ready.

Can I make this dish vegan?
Yes, simply omit the Parmigiano cheese and consider using toasted almonds or vegan cheese.

How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven or on the stovetop to maintain crispness.

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Serving

• Serve as a side dish with roasted meats, poultry, or fish.
• Works well as part of a vegetarian platter with other roasted vegetables.
• Garnish with fresh herbs or a light drizzle of balsamic glaze.

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Suggestions

• Pair with a glass of crisp white wine for dinner parties.
• Use roasted fennel in salads, pasta, or grain bowls for extra flavor.
• Combine with roasted potatoes and carrots for a complete vegetable medley.