Roasted Fennel with Parmesan Vinaigrette Recipe | Vegetarian Times Skip to main content

Roasted Fennel with Parmesan Vinaigrette

Roasting fennel concentrates its natural sweetness. A sprinkling of Parmesan gives it a crunchy crust.



Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
4 cloves garlic, minced (4 tsp.)
Ingredient Line: 
1 Tbs. red wine vinegar
Ingredient Line: 
½ tsp. Dijon mustard
Ingredient Line: 
½ tsp. salt
Ingredient Line: 
⅛ tsp. freshly ground black pepper
Ingredient Line: 
3 medium fennel bulbs, quartered
Ingredient Line: 
¼ cup grated Parmesan cheese


1. Preheat oven to 425°F. Coat baking sheet or roasting pan with cooking spray.

2. Blend oil, garlic, vinegar, mustard, salt, and pepper in mini food processor until smooth. Toss fennel with oil mixture and Parmesan in large bowl.

3. Place fennel on prepared baking sheet, and roast 35 to 40 minutes, or until fennel quarters are tender and outer edges are golden brown.

Nutrition Information: 

4 g
Total Fat: 
2 g
Saturated Fat: 
2 g
14 g
4 mg
474 mg
6 g
<1 g
Serves 4

Comments on this Recipe

Can't wait to try this...sounds yummy!! Hotfoot, Devon

so yummy! the whole family loved it!

A vegetarian recipe with Parmesan? Sounds wrong to me!

Love this recipe! I use the fennel stalks in fennel, spinach and split pea soup, then save the bulbs for roasting. Yum!

Andrew, I imagine you're thinking of gran padano, which is not vegetarian. Generally speaking, parmesan is fine.

Sooo yummy!

This was one of the BEST recipes I ever made. It will be added to my favorites! So tender and packed with lots of delicious flavor!


This is ridiculously good! I had some leftover fennel to use and this recipe could not have been more perfect. Without thinking about it, I used the full sauce recipe for less than 2 fennel bulbs but that just made it all the yummier.