Picture this: it's a weeknight, you've got two fennel bulbs sitting in the crisper drawer, and you're one sheet pan away from turning them into something genuinely craveable. Roasting mellows fennel's licorice edge into something sweet and caramelized, and a shower of parmesan at the end seals the deal. Fennel turns up again in our Grilled Chicken and Fennel Skewers, and if parmesan-topped roasted vegetables are your thing, try our Roasted Broccoli with Lemon and Parmesan.
Ingredients
- 2 large fennel bulbs, trimmed and sliced into wedges
- 3 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup grated parmesan
- 1 tablespoon lemon juice
- Fennel fronds, for garnish
Instructions
- Preheat the oven to 400°F.
- Toss the fennel wedges with olive oil, garlic, salt, and pepper on a rimmed baking sheet, spreading them into a single layer.
- Roast for 25 minutes, flipping halfway, until edges are golden and caramelized.
- Scatter the parmesan over the fennel and return to the oven for 5 more minutes, until melted.
- Drizzle with lemon juice and top with fennel fronds before serving.
Nutrition Facts (per serving)
| Calories | 150 |
| Total fat | 11g |
| Total carbohydrates | 10g |
| Dietary fiber | 4g |
| Protein | 5g |
| Sodium | 380mg |
Why This Is Good for Your Gut
Fennel is a good source of inulin, a prebiotic fiber that resists digestion in the small intestine and ferments in the colon to feed Bifidobacterium and Lactobacillus populations. It also contains anethole, a plant compound with mild antispasmodic effects that has traditionally been used to ease bloating. If you are eating low-carb, see how a dish like this fits into Finding a Low-Carb Approach Your Gut Can Live With.
Somehow a vegetable that smells like black licorice turned out to be the best part of dinner.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
