Roasted Fennel with Parmesan

Reading Time: 1 minute

Roasted Fennel with Parmesan
Rate this recipe
1 ratings

Roasted Fennel with Parmesan


  • 1/3 cup organic extra-virgin olive oil, plus more for the baking dish
  • 4 large organic fennel bulbs, trimmed and cut horizontally into 1/3-inch-thick slices, fronds reserved 1 teaspoon kosher salt
  • 1 teaspoon grated organic lemon zest
  • 1 clove organic garlic, sliced
  • 1/2 cup freshly grated organic parmesan cheese
  • 2 tablespoons organic pomegranate seeds


  1. Preheat the oven to 375 degrees F. Lightly oil a baking dish. Arrange the fennel in the dish. Sprinkle with the salt, lemon zest and garlic. Top with the parmesan cheese and drizzle with the olive oil.
  2. Bake until the fennel is fork-tender and golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel along with the pomegranate seeds.

Want to nourish your body? Consider OrganiGreens, a revolutionary green drink from Organixx. With its unique blend of 71 fruits, vegetables, mushrooms, herbs & spices, sprouted seeds, essential enzymes, and probiotics – OrganiGreens is truly in a category all by itself.

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *