Roasted Fennel with Parmesan

Roasting is a simple technique that brings out the sweet, rich flavors of vegetables. In this recipe, the combination of fennel, potatoes, red bell peppers and onions is heavenly.


4 tablespoons olive oil

4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved

Salt and freshly ground black pepper

1/3 cup freshly shredded Parmesan


Watch how to make this recipe.

  1. Preheat the oven to 375 degrees F.

  2. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.