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Roasted Fennel with Garlic and Parmesan Cheese

Serves 4

I was introduced to fennel many years ago and, I must admit that, as a teenager, I was not fond of it. At the time I was not used to the anise flavor. However, always willing to experiment, and since I use and enjoy the flavor of fennel seed in many preparations, I decided it was time to revisit fennel with this Italian recipe, and I discovered that I love it. Fennel can be eaten raw but, as it cooks, the somewhat assertive anise flavor mellows and sweetens. This is a quick, easy, healthy and delicious side dish. See the similar and related recipes for variations that include carrots or potatoes.

Roasted Fennel Recipe Photo

Ingredients

  • 2 large fennel bulbs, preferably with fronds
  • 1 large clove garlic, thinly sliced
  • Salt and pepper to taste
  • 2 tablespoons freshly grated Parmesan cheese, plus more for garnish
  • About 1 tablespoon olive oil
  • 2 teaspoons chopped fennel fronds

Preheat oven to 400° F. Spray or rub a sheet pan, lined with foil if desired for easy clean-up, or a shallow-sided baking dish with olive oil.

To prepare the fennel, first cut the stems off the top of the bulbs and set aside. Cut a thin slice off of the root end of the bulbs and discard. Cut the fennel in half vertically through the flatter side of the bulb. Cut each half into about 1/3-inch thick slices. Place the slices on the prepared pan, overlapping slightly as needed. Sprinkle with the garlic, salt and pepper, then top with the 2 tablespoons Parmesan cheese. Drizzle all over with the olive oil. Bake until the fennel is very tender, about 40 minutes. (If you would like the fennel browner and the pan is broiler-safe, place under a hot broiler for a few minutes.) Grate a little Parmesan cheese on top, along with the chopped fennel fronds. This is delicious hot, warm or room temperature.

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