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Roasted Fennel with Parmesan Recipe

Roasted Fennel with Parmesan

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Average Rating:

Total Reviews: 30

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  • on October 20, 2011

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    So tasty! I used my Pyrex glass dish to roast my Fennel and it worked better than the baking sheet. I omitted the salt since the parmesan tends to taste a bit salty to me. This dish was so delicious. Be careful not to over-roast the Fennel, doing so will make it chewy. This recipe is definitely a keeper.

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  • on October 19, 2011

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    great Taste

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  • on October 17, 2011

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    Thank you, Ina. I did this last night for company, along with sliced beets, radishes cut in half, carrots and cauliflower. I also used Feta cheese, then tossed some Parmesan on for good measure. Everyone thought they were great, and our neighbors had never had Fennel before. My husband just knew everything was going to be ashed, but not so. Everything was cut to size, since some vegetables take longer than others to cook, and I had experimented a little previously. The cauliflower and radishes were a first for me, and I just thought that if nobody liked something, they didn't have to try it. Wonderful recipe and a keeper.

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  • on October 15, 2011

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    I've never tried fennel and saw this simple recipe. It was excellent. I saved the fronds and used them in a lovely salad of oranges, chopped cabbage, dried cranberries with a rasberry vinergarette.

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  • on September 03, 2011

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    Delicious! Fennel lovers will love it and those who have never tried fennel before will be so glad they tried this recipe. I also added some sliced red onion which was nice Thanks, Ina, for all your wonderful recipes!

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  • on April 27, 2011

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    I have never had fennel before this. What a wonderful flavor!! And very easy to make.

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  • on February 12, 2011

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    This was my first time trying to cook or to eat fennel. I've been seeing in on FoodNetwork and Cooking Channel and finally decided to give it a try. Absolutely loved it. Raw and roasted. This recipe was a perfect introduction to this delicious veggie. I'm not usually a fan of "licorice" flavor, but when it's the real deal and not some processed flavor, it's quite lovely. Once roasted, it wasn't so anise-y...much milder. I'll be doing this regulary now. Thanks!

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  • on January 22, 2011

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    I love fennel and this is a wonderful side dish for a "wintertime" meal. My oven roasted it in 30 minutes so keep an eye on it to prevent burning.

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  • on January 03, 2011

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    Best fennel dish I have ever made! I used Parmesano Reggiano cheese, and "regular" table salt; it was still as wonderful as I think Ina makes it...or darned close!

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  • on December 19, 2010

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    I am so happy, I had wrote down the recipe for fennel baked in the oven and its there now, a little cool in Florida and it's the perfect night to have the stove on. I just checked the recipe and I am on target. I am so happy to get this far, it smells wonderful, now could it not be good from Ina? Now, how easy is that?

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