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Roasted Fennel with Parmesan Recipe

Roasted Fennel with Parmesan

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (102)

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Average Rating:

Total Reviews: 102

Showing 11-20 of 102

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  • on October 11, 2009

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    If you don't think you like fennel, try this. The toasted parmesan flavor compliments the fennel (which loses some of its anise flavor in the cooking process beautifully! My husband and I hate the whole batch.

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  • on September 28, 2009

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    I was trying to find a way to use leftover fennel and parmesan cheese, so I just threw this together and it turned out great--flavorful and tasty. And so so easy! A great simple appetizer.

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  • on March 31, 2009

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    This is so great alone, but I added asparagus and the flavor mingling was delicious. I love the food channel, I think i have always known how to cook well, but these recipes take you to another level. Keep em coming...

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  • on February 07, 2009

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    I bought some fennel on a whim because I remembered seeing Giada fix this and thought it looked promising. It was great--ABSOLUTELY DELICIOUS! And it could not have been easier. This one is going in my personal recipe book -- in ink! Even my 16-year old son who hates veggies liked it. This is definitely going to become a family staple. Two thumbs up.

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  • on February 02, 2009

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    I cooked it on the stove for about 10 minutes before I placed into the oven.. I was so anxious to eat it so I wanted to go faster.. My husband looked at it and said "wow it is so beautiful looking." I felt like a real cook... Love the parmesan touch.. smells good when it is fresh parmesan.. Thank you Giada..... A new favorite dish.

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  • on December 20, 2008

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    We're living in Italy for a couple years and fennel is a very popular vegetable. I've enjoyed discovering different ways it can be prepared. This method was fabulous and now I want to add it to my Christmas menu. To quicken the process I sauted the fennel for about 10 minutes and then roasted for 20. The parmesan gives just the right complimentary flavor to the fennel - don't skip the parmesan. I like less olive oil on my vegetables than most, so only used 2 tbls of oil.

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  • on August 02, 2008

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    This recipe is absolutely wonderful. I just recently learned how great fennel is and I roasted some just the other night. I added 1/4 cup of chopped calamata olives and it was great! I'll be making the roasted fennel again & again!

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  • on May 28, 2008

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    This dish is excellent! I loved it and so did my husband. This was my first time trying fennel, and I will make it again.

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  • on March 21, 2008

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    I made this along with the pork loin roast from the same episode. Delicious.

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  • on March 12, 2008

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    Very flavorful and simple. Served to to family & friends and there were NO leftovers! :

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