Roasted fennel with parmesan-lemon vinaigrette

Serves 4



small fennel bulbs, about 300 g each
2 tbsp
butter, at room tmeperature
1 tbsp
3 tbsp
1 tbsp
olive oil
2 tsp
1/2 tsp
Dijon mustard
1/4 cup
finely grated parmesan


  • POSITION oven rack in bottom of oven. Preheat to 375F.
  • CUT each fennel bulb into 8 wedges (about 3/4 in. thick), leaving cores intact. Reserve green feathery fronds for garnish. Arrange fennel on a large rimmed baking sheet. Rub wedges with butter until completely coated.
  • ROAST in bottom of oven, flipping halfway through, until edges are golden brown, 30 to 35 min. Transfer fennel to a platter.
  • WHISK lemon zest with juice, oil, honey and Dijon in a large bowl. Season with pepper. Drizzle over fennel, then sprinkle with parmesan and reserved fronds.


Calories 191, Protein 5 g, Carbohydrates 20 g, Fat 11 g, Fibre 7 g, Sodium 259 mg. Excellent source of Vitamin C

How to prepare fennel

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