Best Roasted Fennel With Parmesan Giada De Laurentiis Recipes

Roasted Fennel with Parmesan image

Provided by Giada De Laurentiis

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 7

4 large bulbs fennel, trimmed and cut horizontally into 1/4-inch slices, fronds reserved
1 teaspoon kosher salt
1 teaspoon grated lemon zest (about 1 lemon)
1 clove garlic, sliced
1/2 cup freshly grated Parmesan
1/3 cup olive oil, plus for oiling the baking dish
2 tablespoons pomegranate seeds

Steps:

Preheat the oven to 375 degrees F. Lightly oil a 13-by-9-by-2-inch glass baking dish.
Arrange the fennel in the baking dish. Sprinkle with the salt, lemon zest and garlic. Top with the Parmesan and drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes.
Chop enough of the reserved fennel fronds to equal 2 teaspoons. Sprinkle the roasted fennel with the chopped fronds and the pomegranate seeds.

Roasted Fennel With Parmesan - Giada De Laurentiis image

Provided by Julesong

Categories Cheese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 fresh bulbs of fennel
1/2 teaspoon salt
fresh ground black pepper, to taste
1/3 cup freshly shredded parmesan cheese
4 tablespoons olive oil

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

Giada's Roasted Fennel With Parmesan image

Provided by Chef Citron

Categories Vegetable

Time 55m

Yield 4 fennel servings, 4-6 serving(s)

Number Of Ingredients 4

4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
salt & freshly ground black pepper
1/3 cup freshly shredded parmesan cheese

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.