High-fiber fennel has a distinct flavor and big crunch. If you roast it with care it becomes tender, sweet and the taste mellows. Try this combination when you need a unique side to go with your best roast lamb, salmon filet or even chicken.
Roasted Fennel with Parmesan Cheese
Serves: 6
Ingredients
- 3 fennel bulbs
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh oregano, thyme and fronds from fennel
- 1 lemon, zested
- ½ cup freshly grated parmesan cheese (preferably Parmigiano-Reggiano, if available)
- 1 teaspoon fine sea salt
- Freshly ground black pepper (about ½ teaspoon)
- A few drops of quality balsamic vinegar (optional)
Instructions
- Preheat oven to 400 degrees F. Prepare a rimmed baking sheet by lining it with parchment paper.
- Trim the root end of each fennel bulb and cut off the stems. Slice each bulb in half from the stems to roots and cut each half into four wedges.
- Place the fennel wedges in a bowl and add the olive oil, herbs, lemon zest salt and freshly ground pepper. Toss gently to thoroughly coat.
- Spread seasoned fennel wedges on prepared baking sheet, then roast for 15 minutes or until the wedges have started to turn golden.
- Remove and coat fennel with Parmigiano cheese; roast for 10-15 minutes more or until the cheese and fennel is browned and caramelized.
- Transfer to serving dish and top with vinegar, if using. Serve immediately.
Nutrition Facts per Serving:
- Calories: 150
- Protein: 3.8g
- Carbohydrate: 11.6g
- Saturated Fat: 2.3g
- Cholesterol:3.8mg
- Sodium: 538mg
- Dietary Fiber: 5g
- Fat: 11g
- Trans fats: 0g
Source: Adapted from The Mediterranean Dish by Cami Jacobsen RD, LD, a registered dietitian with Avera Medical Group Comprehensive Weight Management.
