📝 About This Recipe
Transform the humble fennel bulb into a sophisticated side dish that celebrates the rustic flavors of the Italian countryside. Through slow-roasting, the assertive anise notes of raw fennel mellow into a delicate, buttery sweetness with a texture that melts in your mouth. Finished with a golden crust of nutty Parmesan and a bright zing of citrus, this dish is a masterclass in balancing earthy and vibrant flavors.
🥗 Ingredients
The Vegetables
- 3 pieces Large Fennel Bulbs (trimmed, fronds reserved for garnish)
- 2 pieces Shallots (peeled and halved lengthwise)
- 4 pieces Garlic Cloves (smashed and peeled)
The Roasting Aromatics
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
- 1/2 teaspoon Dried Oregano (preferably Sicilian)
- 1/4 teaspoon Red Pepper Flakes (optional for a hint of heat)
The Finishing Touches
- 1/3 cup Parmigiano-Reggiano (freshly grated)
- 1 piece Lemon (zested and juiced)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Balsamic Glaze (for drizzling)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position an oven rack in the center position for even heat distribution.
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2
Prepare the fennel by cutting off the stalks and the feathery green fronds. Reserve a handful of the fronds for a beautiful, aromatic garnish later.
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3
Slice a thin layer off the base of each bulb. Cut the bulbs in half lengthwise through the core, then cut each half into 1-inch thick wedges, ensuring the core remains attached to hold the layers together.
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4
Place the fennel wedges, halved shallots, and smashed garlic cloves onto a large rimmed baking sheet.
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5
Drizzle the extra virgin olive oil over the vegetables. Use your hands to toss everything thoroughly, ensuring every nook and cranny of the fennel is coated in oil.
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6
Sprinkle the salt, black pepper, dried oregano, and red pepper flakes evenly over the sheet pan. Toss once more to distribute the spices.
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7
Arrange the fennel wedges in a single layer. For the best caramelization, ensure they aren't overcrowded; use two pans if necessary.
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8
Roast in the oven for 20 minutes. You should start to smell a sweet, licorice-like aroma filling your kitchen.
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9
Remove the pan from the oven and carefully flip each wedge using a spatula. The side touching the pan should be developing a deep golden-brown color.
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10
Return to the oven and roast for another 15-20 minutes, or until the fennel is completely tender when pierced with a fork and the edges are crispy.
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11
Sprinkle the grated Parmigiano-Reggiano over the fennel and return to the oven for 2-3 minutes until the cheese is melted and slightly golden.
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12
Remove from the oven and immediately squeeze the fresh lemon juice over the hot fennel to brighten the flavors.
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13
Transfer the roasted fennel to a warm serving platter. Garnish with lemon zest, chopped parsley, and the reserved fennel fronds.
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14
Finish with a light drizzle of balsamic glaze for a touch of acidity and visual contrast before serving immediately.
💡 Chef's Tips
Don't discard the core; it holds the wedges together and becomes beautifully tender during roasting. Ensure the fennel is completely dry after washing to prevent steaming instead of roasting. For a vegan version, replace the Parmesan with nutritional yeast or toasted breadcrumbs mixed with lemon zest. If the fennel is browning too quickly, cover the pan loosely with foil for the last 10 minutes of cooking. Choose heavy, firm bulbs with no signs of bruising or browning for the best texture and flavor.
🍽️ Serving Suggestions
Pair with pan-seared salmon or sea bass to complement the light, herbaceous notes. Serve alongside a roasted chicken or herb-crusted lamb chops for a classic Mediterranean feast. Incorporate leftovers into a cold grain salad with farro, goat cheese, and toasted walnuts. Enjoy with a crisp glass of Sauvignon Blanc or Vermentino to balance the caramelized sweetness. Serve as part of a vegetarian antipasto platter with roasted peppers and marinated olives.