Ina Garten Roasted Fennel with Parmesan

Ina Garten roasted fennel with Parmesan is an easy side dish made with fresh fennel bulbs, good olive oil and aged Parmesan, ready in 1 hour 15 minutes. It's a simple few-ingredient vegetable side for Sunday dinner, Thanksgiving or Christmas, and it's naturally gluten-free and vegetarian.

Let the fennel roast the full hour and turn it once at the halfway mark. That long time browns the edges and turns the licorice bite sweet, while pulling it early leaves pale, stringy slices that still taste sharp.

Ina Garten notes that raw fennel tastes strongly of licorice but turns mild and sweet once cooked. She roasts it until the edges are crisp and the inside is tender, and slicing right through the core keeps each piece together on the pan.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Roasted Fennel with Parmesan

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

5

minutes

Calories

190

kcal

Thick fennel slices roast low and slow until the edges turn crisp and brown while the centers soften. A last 5 minutes with grated Parmesan melts into a savory, nutty crust.

Ingredients

• 4 large fennel bulbs
  

• 1/2 cup good olive oil
  

• 1 teaspoon kosher salt
  

• 1/2 teaspoon freshly ground black pepper
  

• 2 to 3 tablespoons freshly grated Parmesan cheese
  

Directions

• Preheat the oven: Preheat the oven to 400°F. That way it's fully hot when the fennel goes in.
• Trim the fennel: Cut the stems off 4 large fennel bulbs and slice each bulb in half lengthwise. Then set each half cut side down and slice it vertically into 1/2-inch-thick slices, cutting right through the core.
• Season the slices: Spread the slices on a baking sheet and coat them with 1/2 cup good olive oil, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss everything with your hands so every slice is glossy.
• Roast the fennel: Roast the slices for about an hour, turning them once after 30 minutes. They're ready when the edges are crisp and brown.
• Add the Parmesan: Sprinkle 2 to 3 tablespoons freshly grated Parmesan cheese over the fennel and roast for 5 more minutes. Then taste for salt and pepper and serve.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, Microplane zester grater, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

What kind of Parmesan works best here?

Ina Garten recommends good, aged Parmesan that you grate yourself. Pre-grated cheese often has additives that keep it from melting into a nice crust, so the fresh stuff is worth the extra minute.

Can I use the fennel fronds?

Yes, they're a nice finishing touch. Mince the fronds like dill and sprinkle them on just before serving for a fresh, lightly anise flavor.

Does roasted fennel still taste like licorice?

Only a little. Raw fennel has a strong licorice flavor, but roasting for an hour turns it mild and sweet, so even people who dislike licorice often like it this way.

Can I make roasted fennel ahead of time?

It's best served fresh from the oven, when the edges are at their crispiest. If you need to get ahead, trim and slice the fennel earlier in the day, then season and roast it when you're ready.

What's the most common mistake with roasted fennel?

Taking it out too soon is the big one. Fennel is dense and full of moisture, so a short roast leaves it pale and chewy instead of caramelized and tender.