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Roasted Fennel with Parmesan

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  • 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


  1. Heat the oven to 375 degrees F.
  2. Lightly oil the bottom of a 13 x 9 x 2-inch glass baking dish. Arrange the fennel in the dish.
  3. Sprinkle with salt and pepper, then with the Parmesan.
  4. Drizzle with the oil.
  5. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes.
  6. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

Recipe courtesy Giada De Laurentiis