Q1: I think I don't like fennel or licorice. Will I like this dish?

While raw fennel has a distinct, crisp, and licorice-like flavor, the magic of this recipe is that roasting completely transforms it. The finished, cooked fennel is incredibly sweet, mellow, and nutty, with a tender, savory flavor that is not at all overpowering. Most people who claim to not like fennel fall in love with it when it is prepared this way!

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, absolutely! This is an ideal make-ahead side dish. You can fully assemble the unbaked gratin up to two days in advance. When you are ready for your dinner, you can simply pop it in the oven to bake.

Q3: My fennel came out tough. What did I do wrong?

Tough or stringy fennel is almost always the result of one of two things: it was not sliced thinly enough, or it was not baked for long enough. The 45-minute bake is crucial for allowing the dense fennel to become completely tender.

Q4: Can I use a different kind of cheese?

Yes! This classic dish would also be fantastic with other salty, nutty, and good-melting cheeses, like a Gruyère, an Asiago, or a Pecorino Romano.

Q5: What is the best way to slice fennel?

First, trim off the long, green stalks (reserving the feathery fronds for your garnish) and the tough root end. Then, slice the white bulb in half vertically. Place the cut-side down on your cutting board for stability, and then use a very sharp chef's knife or a mandoline to slice it very thinly.

Roasted Fennel with Parmesan (An Easy & Elegant Side!)

A simple and elegant recipe for roasted fennel, perfect as a savory side dish for a holiday meal. This easy, one-dish recipe features thick slices of fresh fennel arranged in a baking dish, seasoned with lemon zest and garlic. The fennel is then topped with freshly grated Parmesan cheese, drizzled with olive oil, and roasted in the oven until it is fork-tender and golden brown. The finished dish is garnished with fresh, chopped fennel fronds and bright pomegranate seeds for a pop of color and flavor.

Author: Grace

Ingredients

1/3 cup extra-virgin olive oil, plus more for the baking dish
4 large fennel bulbs, trimmed and cut horizontally into 1/3-inch-thick slices, fronds reserved
1 teaspoon kosher salt
1 teaspoon grated lemon zest
1 clove garlic, sliced
1/2 cup freshly grated Parmesan cheese
2 tablespoons pomegranate seeds

Instructions

Preheat the oven to 375°F. Lightly oil a 9-by-13-inch baking dish.
Arrange the fennel slices in the prepared baking dish.
Sprinkle the fennel with the salt, lemon zest, and sliced garlic.
Top evenly with the grated Parmesan cheese and then drizzle with the 1/3 cup of olive oil.
Bake for about 45 minutes, until the fennel is fork-tender and the top is golden brown.
Chop enough of the reserved fennel fronds to equal 2 teaspoons.
Sprinkle the roasted fennel with the chopped fronds and the pomegranate seeds before serving.

Notes

This is an extremely simple ‘dump-and-bake’ style side dish where all the ingredients are layered directly in the baking dish, making for very easy preparation.
This savory side dish is an excellent accompaniment to roasted meats like prime rib, turkey, or ham, making it ideal for Thanksgiving or Christmas dinner.
The recipe is naturally low-carb, keto-friendly, and gluten-free.
The reserved fennel fronds, which look like dill, have a mild anise flavor and make a beautiful, fresh garnish.

Find it online: https://www.eatswithsoul.com/roasted-fennel-with-parmesan/