Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Fennel wedges roasted until soft, sweet and golden, then finished with a crisp crust of Parmesan and lemon zest.
Side dish. Good with roast pork, grilled fish or chicken thighs. Find a main
Equipment: Roasting tin
Measures and names
Ingredients
- 2 large fennel bulbs, trimmed and cut into wedges through the root, fronds reserved
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 3 thyme sprigs, leaves picked
- 40 g Parmesan, finely grated
- ½ lemon, zested
- Salt and black pepper
Method
- Heat the oven to 200°C (fan 180°C).
- Toss the fennel with the oil, garlic, thyme and seasoning and arrange in a single layer in a roasting tin. Cover with foil and roast for 15 minutes, then uncover and roast for 10 minutes more until tender.
- Sprinkle over the Parmesan and roast for a final 8-10 minutes until the cheese is golden and crisp.
- Scatter with lemon zest and the reserved fennel fronds and serve.
Swaps and tips
Keep the root intact when cutting the wedges so they hold together. Parmesan is made with animal rennet; use a vegetarian hard cheese if needed.
Easy variations
- Add a pinch of chilli flakes with the Parmesan
- Swap the thyme for chopped fennel fronds at the end
- Add a few black olives for the last 10 minutes
- Drizzle with a little aged balsamic
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 5 g | 4 g | 4 g | 6 g | 90 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
