Now that the world is cooling off outside here, the ground covered in frost every morning and even sometimes visited by snow, it is time to start roasting food. Roasting is one of my favourite methods of making food, flavours develop slowly, ingredients caramelize and get all bubbly. My first roasting recipe of the year? Giada’s Roasted Fennel with Parmesan from her show Everyday Italian on The Food Network.
The recipe calls for four four fennel bulbs but I only had one so that is what I used. I sliced it horizontally, placed the slices on a lightly oiled casserole dish and seasoned with salt and pepper. I had some good quality aged cheddar that I sprinkled on top as well as some Parmesan, then drizzled with olive oil.
I baked the fennel at 350F for 45 minutes and look! Golden goodness. I thought the fennel was delicious but sadly, I could not convert my husband. I told him, “Honey, if you don’t like fennel like this, you just don’t like fennel.”
For fennel fanatics, you have to try this recipe. It is simple and delicious! I served it with some roasted garlic chicken and potatoes with homemade bread.
True autumn comfort food. I give this recipe five out of five wooden spoons!
Drooling at the recipe and it´s only 10:35am! 😀
Wow! That looks… really, really good!
I didn’t know fennel came in bulbs. I’ve only ever seen the seeds, which have a very strong licorice smell. Do these have a similar smell and taste?
I know Paula, I am making myself hungry with this post! Good thing I have leftovers but must wait until noon.
Tori, yes, the seeds are very popular to use as spices for other dishes and for teas. My husband loves fennel tea and I despise it yet I love the vegetable and he hates it, LOL. The vegetable is much gentler in its licorice flavour and when you roast it, it sweetens and mellows. Raw fennel is too strong for me, definitely very licorice-y.
Boy, that looks good! I’ve never had fennel so I have no idea what it tastes like? In fact, I didn’t even know it looked like this! You’re expanding my cramped horizons, Suzie!
It looks beautiful and delicious. I’ve always liked the idea of fennel, but I dislike that licorice-y flavor. Such a simple recipe and lovely presentation tempt me to try it, however.