Roasted Fennel with Romano Cheese

Roasted Fennel with Romano Cheese


  • 1-2 Fennel Bulbs (sliced thin)

  • 2 Tbsp Extra Virgin Olive Oil

  • Sea salt

  • Freshly ground black pepper


  1. Preheat oven to 375 degrees.

  2. Prepare the fennel bulb by slicing off the long stalks of the fennel and leaving just the bulb. Cut off the very bottom of the bulb, then slice in half. In the middle of the bulb, you will see a core. Carefully cut into the bulb diagonally to remove the core. Slice the fennel into long, thin pieces and rinse well in a colander.

  3. Once dry, place the fennel on a large baking sheet. Drizzle the fennel with the olive oil and season with salt and pepper. With tongs mix the ingredients thoroughly, so all fennel has a nice coat of oil and seasoning.

  4. Roast in middle rack of the oven for 25-30 minutes. After the first 15 minutes, use tongs to redistribute the fennel, so all pieces are cooked evenly.

  5. Remove from oven and sprinkle with freshly grated Romano cheese.

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