0 (0)

Categories: Vegetables, Vegetarian

Roasted fennel with Parmesan

GIADA DE LAURENTIIS' first book, "Everyday Italian," based on her popular Food Network show, has been holding steady on bestseller lists since its publication last year. Just arriving in bookstores is a follow-up, "Giada's Family Dinners" (Clarkson Potter, $32.50). Lavishly ... Read more

Total time: 1 hour | Serves 4 to 6
Note: Adapted from "Giada's Family Dinners" by Giada De Laurentiis.
  • 4 tablespoons olive oil, plus more for the baking dish
  • 4 fennel bulbs, cut vertically into 1/3 -inch slices, fronds reserved
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup freshly shredded Parmesan cheese

Step 1Heat the oven to 375 degrees. Lightly oil a 13-by-9-inch baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan cheese. Drizzle with the oil.

Step 2Bake until the fennel is fork-tender and golden brown, about 50 minutes.

Step 3Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

Each of 6 servings:
147 calories; 4 grams protein; 12 grams carbohydrates; 5 grams fiber; 11 grams fat; 2 grams saturated fat; 4 mg. cholesterol; 342 mg. sodium
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Vegetables
Moruno's roasted butternut squash with dukkah
Aginares avgolemono (artichoke bottoms in avgolemono)
Summer Vegetable Stew
Zucchini Casserole