Baked Fennel with Parmesan Cheese
This roasted fennel recipe turns the humble bulb into a tender, caramelized side dish with sweet, mellow flavor and golden edges.
Servings: 6 servings
Calories: 136kcal
Equipment
Ingredients
- 2 lbs fennel bulbs 3-4 bulbs
- 4 tbsp butter
- 1/3 cup parmesan cheese freshly grated
Instructions
- Cook the fennel bulb halves in a medium - large stock pot of boiling water for 10 - 15 minutes. You want the fennel to be soft but not mushy. Remove the fennel from the water to a cutting board to allow to cool.
- Preheat your oven to 400 degrees F. Butter an 8 x 11 baking dish and set aside.
- Once the fennel is cool enough to handle, cut each of the bulbs lengthwise into 4 – 6 pieces and place them in the prepared baking dish.
- Dot the fennel pieces with the butter and sprinkle with grated parmesan cheese.
- Place in the preheated oven and bake until the cheese is golden brown, about 20 minutes.
- Serve immediately.
- Enjoy!
Notes
See the post for additional information, photos and tips.
Nutrition
Serving: 1 | Calories: 136kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 228mg | Potassium: 633mg | Fiber: 5g | Sugar: 6g | Vitamin A: 479IU | Vitamin C: 18mg | Calcium: 142mg | Iron: 1mg