Sunday, January 1, 2012

Weekend Cooking - Roasted Fennel

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.

For more information, see the Welcome post on Beth Fish Reads.

I haven't posted to Weekend Cooking in ages. However, when I tried this recipe last week (twice!! because it was so good), I just knew I wanted to share it. This recipe came on a tag with the fennel. It's so simple with only three ingredients.

Roasted Fennel with Parmesan

4 bulbs fennel
1/4 cup olive oil
1/3 cup shredded or shaved Parmesan

Preheat oven to 475ºF. Rinse fennel in cold running water. Trim tops and cut off base off bulbs. Cut crosswise into 1/2-inch slices. Arrange in even layer over bottom of 9x13-inch pan or roasting pan. Drizzle with oil and toss to coat fennel. Roast, stirring occasionally, until fennel is just beginning to get tender, about 30 minutes. Scatter cheese over fennel and return to oven for another 10 minutes. Makes 4-6 servings.

Until now, I thought fennel was just ok. Now, I think it might be one of my favourite vegetables. With such a high oven temperature, it gets all caramelized and yummy. The cheese definitely makes the dish. I used a jellyroll pan (or as I call it a cookie sheet with sides) instead of the roasting pan as the recipe suggests.


Have you tried fennel/anise before? If yes, what's your favourite way to cook it?


  1. I like fennel so much I eat it raw but this sound awesome. I swear everything tastes better after a little roasting. YUM. This is a recipe I can't wait to try.

  2. Sorry to say I have never cooked fennel. The caramelization looks like a delicious way to prepare it. Think I'll try this.

  3. I have to give this one a try. I'm on the fence about fennel but you make this one sound very worth it!

    Thanks for coming back to WC to share this one with all.


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