Roasted Fennel Recipe Italian Style Food

ROASTED FENNEL WITH TOMATOES (ITALIAN STYLE)

Steps:

• Preheat the oven to 375F.

BAKED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
• Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
• Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.

ROASTED FENNEL WITH TOMATOES

Steps:

• Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

THE BEST ROASTED FENNEL

Steps:

• Position a rack in the center of the oven and preheat to 475 degrees F.
• Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
• Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
• Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.

OVEN-ROASTED FENNEL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Trim the stalks off the fennel, setting the green fronds to the side to later use for garnish, if desired. Trim the root ends to create a flat surface; there is no need to remove the core. Slice fennel into 1/4- to 1/3-inch slices and place on the baking sheet.
• Whisk together olive oil, vinegar, garlic, thyme, salt, and pepper in a small bowl. Brush over the fennel slices.
• Roast in the preheated oven until fennel is soft and caramelized, 25 to 30 minutes, turning slices over halfway through. Remove to a serving platter and garnish with green fronds, if desired.

ROASTED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 400 degrees F.
• Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
• Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.

ROASTED FENNEL WITH PARMESAN - GIADA DE LAURENTIIS

Steps:

• Preheat the oven to 375 degrees F.
• Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds.
• Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside.
• Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil.
• Lay the fennel slices in the dish, making sure that all the pieces are touching the bottom so that they roast rather than steam when they're cooking.
• Sprinkle with the salt and pepper, then with the Parmesan.
• Drizzle with the olive oil and bake for 45 minutes at 375 degrees F, until the fennel is tender and the Parmesan is golden brown.
• Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve.

ROASTED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch 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.
• 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.

ROASTED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 375 degrees F.
• Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

ROASTED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 375 degrees F. Lightly oil a 13-by-9-by-2-inch glass baking dish.
• Arrange the fennel in the baking dish. Sprinkle with the salt, lemon zest and garlic. Top with the Parmesan and drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes.
• Chop enough of the reserved fennel fronds to equal 2 teaspoons. Sprinkle the roasted fennel with the chopped fronds and the pomegranate seeds.