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Roasted Fennel with Parmesan: An Easy and Flavorful Mediterranean Side Dish

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Tender roasted fennel wedges with beautifully caramelized edges, olive oil, garlic, and Mediterranean seasonings. This simple, flavorful vegetable side dish brings out fennel’s natural sweetness.

Ingredients

  • 2 large fennel bulbs, trimmed and cut into wedges
  • 3 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 lemon, cut into wedges for serving
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly coat it with olive oil.
  2. Trim the fennel bulbs by removing the stalks and any damaged outer layers. Cut each bulb lengthwise into evenly sized wedges, keeping a little of the core intact to hold the wedges together.
  3. Arrange the fennel wedges on the prepared baking sheet. Drizzle with extra virgin olive oil and season with minced garlic, oregano, salt, and black pepper.
  4. Toss gently to coat the fennel evenly, then spread the wedges in a single layer, leaving space between them for proper caramelization.
  5. Roast for 30 to 35 minutes, turning the wedges halfway through, until the fennel is tender and the edges are golden brown.
  6. Remove from the oven and transfer to a serving platter. Squeeze fresh lemon juice over the fennel and garnish with chopped parsley if desired.
  7. Serve warm as a Mediterranean-inspired side dish.

Notes

  • This is an adapted roasted fennel recipe inspired by The Mediterranean Dish, not a verified transcription of the linked recipe.
  • Choose firm fennel bulbs with fresh-looking outer layers and no soft spots.
  • Cut the wedges into similar sizes to ensure even roasting.
  • Avoid overcrowding the baking sheet, as this can cause the fennel to steam instead of caramelize.
  • For additional flavor, sprinkle with grated Parmesan cheese during the final few minutes of roasting.
  • Fresh thyme or rosemary can be substituted for dried oregano.
  • Serve alongside grilled fish, roasted chicken, or Mediterranean grain bowls.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven until warmed through.

Nutrition

Find it online: https://yumfamilyrecipes.com/roasted-fennel-with-parmesan-an-easy-and-flavorful-mediterranean-side-dish/