Fennel is one of my favourite vegetables. This roasted fennel is an easy to prepare side dish that goes well with roast chicken or fish. Fennel transforms when roasted, losing all of its licorice flavour and crunchy texture to become caramelized, soft and deliciously buttery. It is suitable for most diets, but if you are on a dairy free diet or strictly vegan, you can omit the Parmigiano.
PREP TIME 10 MIN COOK TIME 35 min
INGREDIENTS FOR 4
- 2 large fennel bulbs
- extra virgin olive oil
- 2 garlic cloves (optional)
- 1/4 cup of breadcrumbs
- 1/4 cup of grated Parmigiano
- salt and pepper
- dried herbs of your choice: origano, thyme, sage, rosemary
- Preheat the oven to 200 C.
- Remove the fronds from the fennel bulbs and save them for garnish. Cut the bulbs in half lengthwise and then into thick slices.
- Put the slices in a bowl and season with salt, pepper and dried herbs. Add the breadcrumbs and also the Parmigiano. Mix well.
- Arrange the slices on a parchment paper lined baking sheet ensuring that they are all laid out evenly and do not overlap.
- Pour or sprinkle the oil evenly on the fennel slices.
- Roast the fennel in the oven for 35 minutes until it’s tender and caramelized on the edges (cook for another 5-8 minutes if its not yet tender). Serve warm.
BUON APPETITO!