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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 51-60 of 102

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  • on March 25, 2006

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    I've never been a huge fan of fennel, mainly because I had only had it raw in salads...Well, this was absolutely delicious- the fennel, roasted, has this incredible, buttery, nutty, mellow flavor that went perfect with the roasted pork loin. And, best of all it was EASY!!

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  • on March 24, 2006

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    Easy and outstanding! Very tasty and one I will make again. Thank you Giada!

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  • on March 22, 2006

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    I have never eaten or cooked fennel. I tried this recipe and WOW. Not only did I like it but my picky husband practically licked the plate! Another great recipe to save and use again and again.

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  • on March 18, 2006

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    This will definitely be a repeated recipe in this household. Loved it and it was so easy to prepare. Make sure you cut the bottom off of the fennel as it is tough, even after 45 minutes in the oven.

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  • on March 03, 2006

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    It was good, but I could only eat so much of it.

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  • on January 10, 2006

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    I had never had fennel before and am not in love with the taste of black licorice either. But, when I saw her prepare this dish, I sware, I could taste it and now I'm hooked. So easy to make and what a wonderful sweet flavor. YUMMY!!

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  • on January 08, 2006

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    This was a pleasant enough tasting dish. Me and my husband had never tried fennel (anise before, and we were both skeptical. It tasted a little like a blend of brocolli stalks and celery - with a hint of licorice. The longer it cooked, the softer and sweeter it was. But it took a long time to roast in the oven - about 50 minutes. There are other vegetables out there with similar flavors that can be prepared in much less time.

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  • on January 07, 2006

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    Easy and tasty.

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  • on December 28, 2005

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    I never cooked fennel prior to this recipe. It is so good and diferent for a change.

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  • on December 28, 2005

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    I thought this entire meal looked phenomenal on the show, so I cooked it for the family on xmas. 11 of us total. Made the full meal - Roasted Pork w/ Fig and Port Sauce, Roasted Fennel, and Roasted Pears - and also served a boxed rice pilaf and some par-boiled haricot verts in a basic vinagrette. I knew it would be a delicious dinner, and I knew everyone would be hesitant to try the fennel.

    Virtually everyone at the table (including myself dislikes the anise flavor of fennel. We're a big eating crew, but this was one of the rare tough sells. However, I've always found that fennel becomes sweet and delicious when cooked in soups and stews, so I had a strong suspicion this dish would be a knockout. The challenge would just be getting people to try.

    Of course it turned out to be the hit of the party. I mean DELICIOUS! My mom (very skeptical and brother (one of the few non-skeptics tasted as it came out of the oven and both raved, so that helped. But my cousin and sister really needed convincing. There was pratically yelling and screaming involved. But suffice it to say, both have commented to me multiple times since how delicious it was.

    The pork was also out of this world. Perfectly cooked, crusty on the outside, unbelievably flavorful from the oil/s&p/rosemary rub, and just the natural flavor of the meat. The jus from the meat was so delicious that the port/fig sauce was almost unneccesary. But was an incredible complement nonetheless.

    I have to say this was the best overall dinner I've ever made. Everyone was legitimately blown away.

    I absolutely love how/what Giada cooks. Oh, and she's GORGEOUS! She's the only television cook who's specific dishes I've frequently cooked. I'm so glad she's on the air, as I'd turned away from The Food Network in recent years as the focus went away from actual cooking shoes. Love ya Giada!!!

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