PARMESAN ROASTED FENNEL
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 2 fennel bulbs into 1-inch wedges; toss with 3 tablespoons olive oil, 1 tablespoon chopped thyme, 1/2 teaspoon kosher salt and a pinch of red pepper flakes on a rimmed baking sheet. Cover with foil and roast at 425 degrees F, 20 minutes. Uncover and toss; continue roasting until tender and golden, 15 to 20 minutes, sprinkling with 1/4 cup shredded parmesan during the last 5 minutes.
ROASTED FENNEL WITH PARMESAN
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
BAKED FENNEL WITH PARMESAN AND THYME
Serve this savory side dish inspired by France's Provence region with baked eggs or roasted chicken, pork, or fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.
Nutrition Facts : Calories 89 g, Fat 5 g, Fiber 3 g, Protein 3 g
ROASTED FENNEL AND PEARS WITH PARMESAN AND THYME RECIPE - (3.8/5)
Provided by á-159368
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 500 dF. Trim and reserve fennel fronds and cut off stalks. Quarter the bulb lengthwise and slice each quarter into 3 wedges. Peel, halve, and core pear and slice each half into 4 wedges. 2. Line a large baking sheet with parchment. Arrange fennel around edges of baking sheet and pears toward center; drizzle with oil, and season with salt and pepper. 3. Put the baking sheet in the oven. Roast until fennel and pears are almost tender and bottoms look golden, about 15 minutes. Flip piece, sprinkle with thyme and Parmesan, and return to the oven until cheese is melted, about 2 minutes more. Transfer to serving platter and garnish with reserved fronds.
ROASTED FENNEL WITH PARMESAN - GIADA DE LAURENTIIS
This simple and flavorful recipe was featured on "Everyday Italian" by Giada De Laurentiis. Goes well with other roasted dishes for dinner such as pork and balsamic pears. The saltiness of the Parmesan goes wonderfully with the sweet, mellow flavor of the roasted fennel.
Provided by Julesong
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds.
- Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside.
- Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil.
- Lay the fennel slices in the dish, making sure that all the pieces are touching the bottom so that they roast rather than steam when they're cooking.
- Sprinkle with the salt and pepper, then with the Parmesan.
- Drizzle with the olive oil and bake for 45 minutes at 375 degrees F, until the fennel is tender and the Parmesan is golden brown.
- Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve.
Nutrition Facts : Calories 227.8, Fat 16.4, SaturatedFat 3.3, Cholesterol 7.3, Sodium 539.9, Carbohydrate 17.4, Fiber 7.2, Sugar 0.1, Protein 6.1
BAKED FENNEL WITH PARMESAN AND THYME
Yield serves 6
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F. Bring a medium pot of water to a boil, and cook fennel until tender, about 15 minutes. Transfer fennel, cut side down, to paper towels and let drain 5 minutes.
- Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon butter. Season with salt and pepper and sprinkle evenly with Parmesan and thyme. Bake until cheese is golden brown, about 20 minutes. Serve warm.
- (Per Serving)
- Calories: 89
- Fat: 5.3g (3.2g Saturated Fat)
- Protein: 3.2g
- Carbohydrates: 8.8g
- Fiber: 3.7g
ROASTED FENNEL WITH THYME
Use this side dish to accompany our Rolled Butterfield Leg of Lamb with Herbs and Preserved Lemons.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.Toss together fennel, oil, thyme leaves and sprigs, 1/2 teaspoon salt, and the pepper in a large bowl. Spread fennel mixture into a single layer on a rimmed baking sheet. Roast fennel, turning occasionally, until browned, 50 to 60 minutes. Drizzle with lemon juice; season with salt.
ROASTED FENNEL AND PEAR SALAD WITH BASALMIC-PEAR DRESSING
Categories Salad Food Processor Fruit Side Roast Low Cal Wheat/Gluten-Free Pear Fennel Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 °F. Arrange pears, cut side up, in 8x8x2-inch glass baking dish; add fennel. Drizzle olive oil and chicken broth over pears and fennel. Roast 10 minutes. Turn pears and fennel over and roast until pears are just tender, about 5 minutes longer. Using slotted spoon, transfer pears to plate. Continue roasting fennel until tender, about 15 minutes longer. Transfer fennel to plate with pears, reserving any cooking liquid. Thinly slice fennel and 2 pear halves lengthwise. Cool completely.
- Peel remaining 2 pear halves. Transfer peeled pears to processor. Add reserved cooking liquid and vinegar to processor and blend until very smooth. Season dressing with salt and pepper.
- Divide greens among 4 plates. Top with fennel and pear slices. Drizzle some dressing over each salad. Serve, passing remaining dressing separately.
BAKED FENNEL WITH PARMESAN
A very simple but totally delicious dish. Fennel is baked with cream, creme fraiche and parmesan cheese. An ideal accompaniment to many tomato based italian dishes as the creaminess balances nicely with the tomato.
Provided by RUPERTLSSMITH
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
- Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
- Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 12.3 g, Cholesterol 91 mg, Fat 26.9 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 16.8 g, Sodium 210.7 mg, Sugar 1.8 g
PARMESAN-ROASTED FENNEL
Fennel is tossed with olive oil, salt, pepper, and Parmesan cheese and roasted for a delicious veggie side dish.
Provided by Marcia
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or nonstick aluminum foil.
- Remove stems and core from fennel bulbs. Reserve a handful of fronds. Dice fennel into bite-sized pieces. Toss fennel and fronds with Parmesan cheese, oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20 minutes. Turn fennel with a spatula and roast until crisp-tender and browned on both sides, 5 to 10 more minutes.
Nutrition Facts : Calories 77.4 calories, Carbohydrate 8.6 g, Cholesterol 2.2 mg, Fat 4.3 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 99.1 mg, Sugar 0.2 g
ROASTED FENNEL AND PEPPERS
Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! -Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
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