Roasted Fennel with Parmesan – A Giada De Laurentiis Classic

There’s a particular magic that happens when simple ingredients are treated with respect and allowed to shine. For me, that magic is never more evident than with Giada De Laurentiis’s roasted fennel. I remember the first time I encountered this dish, a revelation of sweet, anise-kissed tenderness elevated by the salty, nutty embrace of Parmesan. It was a side dish, yes, but it stole the show, proving that elegance doesn’t require complexity. This recipe has become a cherished staple, a testament to the beauty of Italian home cooking and Giada’s knack for making the extraordinary feel utterly accessible.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4-6
• Yield: Roasted Fennel
• Dietary Type: Vegetarian

Ingredients

• 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

Equipment Needed

• Oven
• 13 by 9 by 2-inch glass baking dish
• Knife
• Cutting board
• Measuring spoons
• Measuring cup

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C). This moderate temperature is key to allowing the fennel to soften beautifully without burning.
2. Clean and prepare the fennel bulbs. Trim off any tough outer layers. Slice the fennel bulbs horizontally into 1/3 inch thick slices. Reserve the feathery fennel fronds for later.
3. Chop the reserved fennel fronds. Gather enough of the reserved fennel fronds to make 2 teaspoons of finely chopped herbs. Set these aside; they’ll add a fresh, aromatic finish to the dish.
4. Prepare the baking dish. Lightly spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil. This prevents sticking and ensures the fennel slices lay flat.
5. Arrange the fennel slices. Carefully lay the fennel slices in the prepared baking dish. It’s important that all the pieces are touching the bottom of the dish. This ensures that the fennel roasts and develops a lovely caramelized exterior, rather than steaming and becoming mushy. Don’t overcrowd the dish; if necessary, use a second dish.
6. Season the fennel. Sprinkle the arranged fennel slices evenly with the 1/2 teaspoon of salt and fresh ground black pepper to your liking.
7. Add the Parmesan. Generously sprinkle the freshly shredded Parmesan cheese over the seasoned fennel slices.
8. Drizzle with olive oil. Drizzle the 4 tablespoons of olive oil evenly over the fennel and Parmesan.
9. Bake the fennel. Place the baking dish in the preheated oven and bake for 45 minutes at 375 degrees F (190 degrees C). The fennel should be tender when pierced with a fork, and the Parmesan cheese should be golden brown and slightly crispy.
10. Serve. Carefully transfer the roasted fennel to a serving platter. Sprinkle the 2 teaspoons of chopped reserved fennel fronds over the top for a burst of fresh flavor and color. Serve immediately.

Expert Tips & Tricks

The beauty of this dish lies in its simplicity, but a few chef’s touches can elevate it further. When selecting your fennel bulbs, look for those that are firm, with bright green, feathery fronds. The fronds are a treasure; don’t discard them! They not only add a delicate licorice note when fresh but can also be used in other dishes like salads or infused oils.

Ensure your oven is accurately calibrated. Ovens can vary, so if your oven tends to run hot or cold, adjust the baking time accordingly. The goal is tender, caramelized fennel, not burnt or undercooked. If the Parmesan starts to brown too quickly before the fennel is tender, you can loosely tent the dish with foil for the remainder of the cooking time.

For an extra layer of flavor, consider adding a pinch of red pepper flakes along with the salt and pepper for a subtle hint of heat that complements the sweetness of the fennel beautifully.

Serving & Storage Suggestions

This roasted fennel is wonderfully versatile. It makes an outstanding accompaniment to grilled or roasted meats, particularly pork or chicken. It also pairs beautifully with fish or as part of a larger antipasto platter. Serve it warm, allowing the aromatic steam to entice your guests.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. While it’s best enjoyed fresh, the flavors meld beautifully overnight. To reheat, gently warm it in a low oven (around 300 degrees F or 150 degrees C) or in a skillet over medium-low heat, taking care not to overcook it. Avoid microwaving if you want to preserve the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	227.8 kcal
Calories from Fat	147 kcal
Total Fat	16.4 g	25%
Saturated Fat	3.3 g	16%
Cholesterol	7.3 mg	2%
Sodium	539.9 mg	22%
Total Carbohydrate	17.4 g	5%
Dietary Fiber	7.2 g	28%
Sugars	0.1 g	0%
Protein	6.1 g	12%

Nutritional values are approximate and can vary based on specific ingredients used.

Variations & Substitutions

While this recipe shines in its classic form, feel free to experiment. A squeeze of fresh lemon juice just before serving can add a bright, zesty counterpoint. A scattering of toasted pine nuts or slivered almonds can introduce a delightful crunch. If you’re looking for a dairy-free option, you could try a sprinkle of nutritional yeast for a cheesy flavor, though the texture will be different. Some also enjoy adding a clove or two of minced garlic to the dish before baking, allowing its mellow sweetness to infuse the fennel.

FAQs

Q: How do I know if the fennel is cooked through?
A: The fennel is ready when it is fork-tender. It should be soft and yielding, but not mushy.

Q: Can I use pre-shredded Parmesan cheese?
A: While freshly shredded Parmesan yields the best flavor and texture, pre-shredded can be used in a pinch. However, be aware that it may contain anti-caking agents that can affect how it melts and browns.

Q: Why should the fennel slices touch the bottom of the baking dish?
A: This ensures that the fennel roasts directly against the hot glass, allowing for caramelization and preventing it from steaming, which would result in a watery texture.

Q: How thick should the fennel slices be?
A: The recipe specifies 1/3 inch thick slices. This thickness is ideal for achieving tender, evenly roasted fennel within the specified cooking time.

Q: What if I don’t have a glass baking dish?
A: A ceramic or metal baking dish of similar dimensions can be used. You may need to adjust the baking time slightly, as different materials conduct heat differently.

Final Thoughts

Giada De Laurentiis has a gift for transforming humble ingredients into something truly special, and this Roasted Fennel with Parmesan is a perfect example. It’s a dish that speaks of sunshine, simple pleasures, and the enduring appeal of well-executed Italian flavors. I encourage you to try it, to savor the subtle sweetness of the fennel, the irresistible tang of the Parmesan, and the aromatic whisper of anise. It’s more than just a side dish; it’s an experience, a delightful reminder that some of the best meals are born from the simplest of ingredients treated with care. Share it with loved ones, perhaps alongside a robust roasted chicken or a delicate piece of grilled salmon, and watch it disappear.