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roasted fennel with bread and parmigiano

Roasted Fennel Recipe (Italian Style)

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5 from 1 review

The olive oil caramelizes the sweet fennel and the veggies turn into magic in your mouth! I like to top with fresh chunks of parmigiano to add texture and a little cheesy goodness. 

  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x


Units Scale
  • 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut thinly in 1/2 inch slices (the fennel will shrink a bit as it cooks)
  • 2 tablespoons (or more) of extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 cup fresh parmigiano chunks (cut pieces from block of parmigiano cheese)


  1.  Preheat oven to 400°F (205°C)
  2.  Line a roasting pan or baking dish with aluminum foil and brushing it with olive oil. Arrange the fennel slices on the pan, add more olive oil (until the fennel is covered on all sides). Sprinkle with sea salt and roast for 30 minutes or until the fennel wedges are cooked through and beginning to caramelize at the edges.
  3.  If desired add parmigiano chunks after the fennel is slightly cooled on the pan. Enjoy hot, room temperature, or even cold.
  • Author: Elena Davis
  • Prep Time: 5 min
  • Cook Time: 30 min
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian