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Roasted Fennel with Parmesan

This Recipe comes from CSA member Katherine Howe.



Roasted Fennel with Parmesan


Adapted from Giada de Laurentiis (found on


Two fennel bulbs

1/4 cup grated Parmesan 

Olive oil 





 Preheat oven to 375 degrees. Lightly oil a shallow baking pan. Chop fennel vertically into 1/3 inch slices and arrange in the pan- add salt and pepper to taste. Sprinkle on grated parmesan and drizzle 2 tablespoons olive oil on top. Cool for 30 minutes or until tender and golden brown. Chop 2 tablespoons fennel fronds and sprinkle over before serving. 

We have also added carrots to this recipe and imagine you could do the same with other veggies!