Roasted fennel slices are cooked in a creamy Parmesan sauce with a touch of lemon for a delicious low carb side dish for Spring. Or perk up your winter with this light and flavorful recipe.
Tender roasted fennel is sweet in flavour and served with the light creamy lemon sauce helps enhance the flavour. I love how simple it is to make too!
What does fennel taste like?
For those of you who are new to fennel and are curious to the taste of this bulbous vegetable, it has a very distinctive taste. The taste is of a mild aniseed flavour when raw. When fennel is roasted, it tastes sweeter.
When you chop off the fennel fronds, keep them aside for decoration when the dish has baked.
If you have any leftovers, this can be kept in the fridge for a couple of days in a sealed container. Gently reheat the dish.
I used a vegetarian brand of Parmesan as not all cheeses are vegetarian due to the use of animal rennet in the production. Click HERE for a full list of vegetarian cheeses.
Instead of slicing the fennel for roasting, cut the bulbs into quarters.
More low carb vegetable side dishes
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Roasted Fennel with Parmesan
- 4 fennel bulbs
- 2 lemons zest & juice
- 2 cloves garlic peeled & sliced
- ⅔ cup cream heavy
- ½ cup Parmesan vegetarian
- 2 tablespoons butter melted
- 1 teaspoon salt
- 1 teaspoon black pepper
- Preheat oven to 190C/375F degrees
- Trip the top and bottom of the fennel bulbs, then slice lengthways into thick slices.
- Spoon the butter over a large baking dish.
- Place the fennel slices in the baking dishes
- Scatter the garlic slices, lemon zest and juice over the fennel.
- Season with the salt and pepper.
- Pour the cream over the fennel and sprinkle the Parmesan.
- Bake for 45 minutes until the fennel is tender.
- Serve warm
- Decorate with fennel fronds or pomegranate seeds (optional)