Food & Drink

November 18, 2014

Thanksgiving Recipe: Roasted Fennel

Recipe for Roasted Fennel


  • 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick pieces
  • Olive oil
  • Kosher salt
  • Fresh ground pepper
  • 4 ounces Pecorino-Romano cheese
  • 6-8 pieces of Sun-dried tomatoes (chopped if you desire)
  • 1/2 cup pitted Kalamata olives, halved
  • 2 tablespoons chopped fresh Parsley



1. Preheat the oven to 400 degrees. Place the sliced fennel in a mixing bowl. Drizzle olive oil and salt and pepper to taste, coat the fennel pieces in the mixture thoroughly. Place the fennel on a sheet pan, do not layer. Grate half the Pecorino-Romano cheese over the top of the fennel. Roast until the fennel is fork tender, about 30-40 minutes.

2. Turn the oven to broil. Place the sundried tomato pieces, olives and parsley on top of the fennel. Broil until slightly charred about 5-7 minutes. Shave the remaining Pecorino-Romano cheese over the top before serving.



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One Comment

  1. [...] Roasted Fennel with Sundried Tomatoes and Kalamata Olives [...]

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