Roasted Fennel with Olive Oil, Parmesan, and Fresh Herbs

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Servings

Prep Time

10 minutes

Cook Time

35 minutes

Calories

150

Fennel is a wonderfully aromatic vegetable with a subtle anise flavour that mellows beautifully when roasted. Its crisp texture and unique taste make it one of the most versatile vegetables in Mediterranean cuisine.

While raw fennel is refreshing in salads, roasting transforms it into something altogether different — caramelised, sweet, and deeply savoury.

This roasted fennel recipe highlights its best qualities with simple Mediterranean flavours: garlic for warmth, Parmesan for richness, and lemon zest for brightness.

The roasting process softens the stalks and deepens the natural sweetness, creating a dish that pairs effortlessly with seafood, roast chicken, or grilled meats. It’s an elegant side dish that feels gourmet but requires minimal effort, making it perfect for both weeknight meals and dinner parties.

Image of Roasted Fennel with Olive Oil, Parmesan, and Fresh Herbs

Ingredients

2 large fennel bulbs, trimmed and sliced into wedges
3 tablespoons olive oil
2 garlic cloves, minced
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon chilli flakes (optional)
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley or dill, chopped (for garnish)
1 teaspoon lemon zest

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Directions

Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
Toss fennel wedges with olive oil, garlic, salt, pepper, and chilli flakes.
Spread in a single layer on the tray. Roast for 25–30 minutes until caramelised and tender, flipping halfway.
Sprinkle Parmesan cheese over fennel and roast for an additional 5 minutes until golden.
Garnish with fresh parsley and lemon zest before serving.

Nutrition

Serving Size: 1
per serving: Calories; 150

Amount/Serving % Daily Value

Fat: 10 grams; 13%
Saturated Fat: 2.5 grams; 13%
Cholesterol: 6 milligrams; 2%
Sodium: 210 milligrams; 9%
Carbs: 12 grams; 4%
Protein: 5 grams; 10%
Sugar: 6 grams
Fiber: 4 grams; 14%

10 Tips for when cooking this dish

Choose fennel bulbs that are firm, white, and free from browning.
Slice evenly for consistent roasting.
Don’t discard the fronds — use them as garnish.
Roast cut-side down for deeper caramelisation.
Add lemon juice after roasting for brightness.
For extra crunch, sprinkle with breadcrumbs before roasting.
Swap Parmesan with pecorino for stronger flavour.
Serve warm or at room temperature — it’s delicious either way.
Pair with seafood for a traditional Mediterranean combination.
Store leftovers in the fridge and reheat in the oven, not microwave, to retain texture.

Serve it with suggestions

Grilled salmon or cod
Roast chicken or turkey
Couscous or quinoa salad
Garlic bread or focaccia
A light tomato salad

FAQs

Q: What does fennel taste like when roasted?
A: Roasting mellows fennel’s anise flavour, making it sweet, nutty, and savoury.

Q: Can I eat fennel raw instead of roasting it?
A: Yes, raw fennel is crisp and refreshing, perfect for salads.

Q: Do I need to peel fennel before roasting?
A: No, just trim the stalks and tough outer layer if needed.

Q: Can I make roasted fennel vegan?
A: Yes, simply omit the Parmesan or use a vegan alternative.

Q: How do I store leftover roasted fennel?
A: Store in an airtight container in the fridge for up to 3 days.

Chef's Recommendation

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Roasted Fennel with Olive Oil, Parmesan, and Fresh Herbs