I created this recipe for Vegetarian Times (1 food, 5 ways: fennel, March 2012).  Roasting fennel concentrates its natural sweetness and mellows out the licorice flavor.  A sprinkling of Parmesan gives it a crunchy crust, while the tender center of the fennel pieces melt in your mouth.  This makes a lovely winter starter or side dish – especially for braised or roasted meat.  Of all the fennel recipes that I made for family and friends to taste-test while developing the fennel recipes for Vegetarian Times, this one was the favorite.
Recipe :: Roasted Fennel with Parmesan Vinaigrette

Yield: 4


  • 3 medium fennel bulbs, quartered
  • 1/8 cup olive oil
  • 4 cloves garlic, minced (about 1 Tbs.)
  • 1/2 tsp. Dijon mustard
  • 1 Tbs. red wine vinegar
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 1/4 cup Parmesan cheese
  • Preheat oven to 425˚F. Coat rimmed baking sheet or roasting pan with cooking spray.
  • Blend oil, garlic, vinegar, mustard, salt and pepper in food processor until smooth. Toss fennel with oil mixture and Parmesan in large bowl until coated.
  • Place fennel on prepared baking sheet, and roast 35-40 minutes, or until tender and outer edges are golden brown.


Plan to serve this recipe immediately after you finish roasting to get the full effect of the crunchy Parmesan crust.


Photo credit: Vegetarian Times