Roasted Fennel with Parmesan

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This is soooo good! Smells amazing coming out of the oven! I made this the first time for Christmas dinner and added cauliflower to make the dish work for all the people who were eating. Everyone loved it and it's a new favorite for our family.

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Love this recipe. I have to admit I added a little cream to it though. I'm sure it doesn't need it, but it was gooood! I made it as a side dish for braciole.

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First time reviewer here! Just HAD to review this one!! Always looking for variety for my family and I was SO glad when I came across this! Never had fennel before but after making this, I'm a huge fan! My 10 year old son asked if I could make it every night! Tasted like buttered candy! Honestly!

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We love fennel, and I was looking for something different from my usual braised recipe. This was so easy and delicious. I did this on a rimmed baking sheet, and turned the fennel pieces over halfway through cooking, and added a little more parm. This shrinks up a LOT, so you might want to allot one fennel bulb per person. It's not as much as it sounds like once it's roasted.

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Easy and delicious. Be generous with the parmesan cheese. Fennel and parmesan make a great flavor combination.

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So simple and flavorful, love it!

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What a nice change for a green veggie! Very tasty. Normally, we do not care for fennel but this was delish...nutty flavor and parmesan adds great touch!

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This comes together in a pinch, cooks in a flash, and gets eaten in the blink of an eye!

Wonderful flavors, with such an easy preparation... I want to make this every day!!

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I followed the recipe exactly and was pleasantly surprised at the results! The fennel was so tender and sweet. It looks really pretty as an appetizer on a decorative plate. I'll definitely make this again!

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So simple, so delicious. The colour that comes out of the fennel from the slow roasting process is stunning. My husband still could not eat it, I told him if he did not like this recipe he will never like fennel. I am not a huge fan of fennel but this was fantastic. Thank you Giada! ~ Suzie the Foodie