Roasted fennel with grated parmesan makes a great little appetizer or side dish. It’s certain to add some excitement to your taste buds.
I love Italian sausage. I like it when it has a little heat. But the taste I really like , is the licorice flavor of fennel seeds. The fennel just finishes the flavor combinations of the sausage.
Well that is the seeds of the fennel plant. The bulb is a different taste. It is more like a celery and has a nice nutty flavor. It is tough, but when roasted the nutty flavors really come forward.
Grab yourself a fennel bulb or two and prep it for roasting.
Chop the stems off the bulb and cut off the root, (about 1/2 inch from the bottom). Peel off the outermost layer of the bulb. This layer is quite tough.
Slice the bulb lengthwise into 1/4 to 1/3 inch slabs.
If you notice, the fennel is on my new Boos Block cutting board. I finally have started using the beautiful walnut board for it’s intended use. It is a really hard wood and the knife cuts on it are barely noticeable. I keep it well oiled and I love it! Check out Boos Blocks here.
Lightly spray a large baking pan with oil, lay out the fennel slabs and sprinkle with salt, pepper and extra virgin olive oil.
Grate Parmesan cheese over the fennel.
Place in pre-heated 375 degree oven for 40 to 50 minutes until the cheesy fennel is nicely browned.
Garnish with fennel greens. Serve hot.
- 1 or 2 fennel bulbs
- kosher salt
- fresh ground black pepper
- 1 tbsp olive oil
- Parmesan cheese
- Pre-heat oven to 375 degrees
- Cut stem and root off the fennel bulb
- Remove outer layer of fennel bulb
- Slice lengthwise into 1/4 to 1/3 inch slabs
- Place in greased pan in one layer, (10" X 15")
- Sprinkle with salt and pepper and olive oil
- grate Parmesan cheese on fennel slices
- Bake in oven for 40 to 50 minutes until the fennel is nicely browned
- Serve hot