Have you ever tried fennel? It’s a unique white bulb vegetable that has mild licorice flavor. Don’t let that deter you as fennel takes on an entirely different taste when roasted. Usually associated with Italian cuisine and restaurants frequently include in salads, fennel was not something I ever tried preparing at home.

That was until a few years ago when Roasted Fennel with Parmesan recipe on her Food Network show. Fennel has since become a popular reoccurring side dish in our family.

Did I mention it’s super easy to prepare and a one pot dish? First remove and reserve fennel fronds. Place the bulb bottom down and slice horizontally with a sharp knife (this helps), leaving the root intact. Normally for a quick dinner I use one to two bulbs. To serve 4-6 use at least four bulbs.

After slicing, cut out the harder root pieces as these won’t cook as fast.

Arrange fennel in a lightly oiled 13 by 9 by 2-inch glass baking dish. Sprinkle with salt and pepper, followed by high quality shredded parmesan cheese. Roast in the oven at 375 degrees for about 45 minutes until the fennel is soft and cheese is browned. (Option: Chop 2 teaspoons fennel fronds then sprinkle over the roasted fennel and serve).

Trust me, you won’t be disappointed!

Have you ever tried roasted fennel?

Recipe adapted from Giada De Laurentis.