Roasted Parmesan Fennel

Roasted Parmesan Fennel,

Roasted Parmesan Fennel

I had never tasted fennel until my journey with clean eating began in my mid-30’s. Given that I love roast veggies, I decided to try it roasted first, and am I ever glad I did! This recipe is super easy and makes enough for 4 people.

If for some reason you DON’T love this recipe as I do, try this proven inflammation fighting vegetable braised alongside chicken, sliced raw into a slaw, chopped into soups or grilled on the BBQ!


  • 2 large fennel bulbs, sliced into 4-8 wedges
  • 1 tbsp extra virgin olive oil
  • ⅓ cup grated parmesan cheese
  • Sea salt and fresh ground pepper to taste


  1. Preheat oven to 400⁰F.
  2. Add fennel wedges to a large pot of boiling water; cook for 5 minutes.
  3. Drain fennel well and let cool a bit; toss in oil and sprinkle with salt & pepper.
  4. Cook in preheated oven for 30 minutes (til fennel is tender); sprinkle with parmesan cheese and roast another 5 minutes.
  5. Serve immediately.

Nutritional Information per 2/3 cup Serving:

  • Calories: 108
  • Fat: 6 grams
  • Carbs: 8 grams
  • Fibre: 4 grams
  • Sugar: .5 grams
  • Protein: 5 grams
  • Sodium: 258 mg
  • Cholesterol: 7 mg