Recipe for Parmesan Roasted Fennel

Parmesan Roasted Fennel

I think I see a theme building …again, my pictures are just not up to par.  I promise to get better; I swear.  Ok, so I have tried over the years to like fennel, I have dressed it up and then I have dressed it down…I tried to hide her under cream and then I tried to cover her up with onions and garlic, and I have tossed it every time.  I do not like it Sam I am…until now.  I have no idea what possessed me to buy it again…truly insane.  But maybe I was over looking the obvious and just needed to keep it simple and straight forward (then cover with cheese) and it worked.  Not only did I enjoy it but Fred did too so I went to bed feeling very accomplished.  The honest truth is we wanted more and because I was sure it was another trash city recipe I did not buy enough…just the smallest bulb-it was sad and pathetic and I grabbed it. Enjoy!!

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Parmesan Roasted Fennel
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  • 1 bulb of organic fennel~or more if you already know you like this veggie
  • 2 TBS butter (grass fed and organic)~melted
  • 2 TBS organic olive oil
  • cetic sea salt
  • fresh cracked black pepper
  • 1/2 cup parmesan cheese


  1. Preheat oven to 400 degrees
  2. Cut off the long green fringe leaving about one inch above the bulb and remove the outer layer. 
  3. Slice up remaining fennel into 1/4″ thick rings and set aside. 
  4. Melt your butter and oil in a pan; pour it over the fennel slices and add your salt and pepper~toss gently to coat and place on cookie sheet. 
  5. Top with parmesan cheese and cook in the oven for about 10 minutes~just keep checking on them; some may want a bit darker while others not so much.


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