Roasted Fennel with Parmesan and Lemon

Fennel may be one of the most under-recognized items in the produce section, but you’re probably familiar with its taste, which may remind you of black licorice. It’s similar to anise, and has the same property as slightly numbing your tongue. Fennel is often used to flavor Italian sausage, and it has vitamin C, fiber, and potassium.

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Fennel is in season in autumn, but once you start looking, you may notice that it’s often available year-round. It’s sold in bulbs, which you can slice and use in salads or for roasting.

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This recipe for roasted fennel with parmesan and lemon is a great way to introduce fennel into your kitchen and diet. It’s easy to make, filled with flavor, and nutritious. It’s low in carbs and has healthy fats. The parmesan cheese adds an irresistible salty flavor, while lemon zest and lemon juice add brightness. Parsley and dill both work well to complement the mild but distinctive flavor of fennel.

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It’s a can’t-miss side dish for yourself and your family. Serve it with fish or chicken, or atop a green salad with beans or chicken. 

Recipe for Roasted Fennel with Parmesan and Lemon

Makes 4 servings

Ingredients: 

• 2 large fennel bulbs, trimmed and cut into wedges
• 1 tablespoon of olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• Fresh parsley or dill for garnish (optional)

Instructions

1. Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray or line it with parchment paper.
2. In a bowl, toss the fennel wedges with olive oil, salt, and pepper to coat evenly.
3. Spread the fennel on the baking sheet and bake for 25 minutes until the fennel is tender.
4. Distribute the parmesan cheese evenly over the fennel and return it to the oven for 5 minutes or until the cheese is melted.
5. Remove from the oven and drizzle with lemon juice.

Nutrition information per serving: 120 kcal; 7 g total fat; 2.5 g saturated fat; 240 mg sodium; 10 mg cholesterol; 10 g total carbohydrates; 4 g dietary fiber; 3 g sugar; 4 g protein

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