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SIMPLE Side Dish Fennel with Lemon and Parmesan

This roasted dish transforms the humble fennel bulb into a beautifully caramelised, tender, subtly sweet side with hints of anise. Lightly seasoned with olive oil, salt, and pepper, the fennel’s flavours deepen as it roasts, developing a golden-brown edge. A touch of lemon juice and optional Parmesan cheese add brightness and savoury notes, while fresh herbs like thyme or rosemary bring a fragrant finish. Perfectly simple yet elegant, it’s a flavourful accompaniment to any meal.

👇 RECIPE BELOW
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Ingredients:
– 2 large fennel bulbs, trimmed and cut into wedges
– 2 tablespoons olive oil
– Salt and black pepper, to taste
– 1 teaspoon fresh lemon juice
– 1 tablespoon grated Parmesan cheese (optional)
– 1 teaspoon fresh herbs, such as thyme or rosemary (optional)
– Zest of 1 lemon, for garnish (optional)

Preheat the oven to 400°F (200°C).
Roast in the preheated oven for 25–30 minutes
Turn halfway sprinkle herbs
5 minutes from the end, add Parmesan

#backyardchef #fennel #roastfennel

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28 Replies to “SIMPLE Side Dish Fennel with Lemon and Parmesan”

  1. Top dish, top fella. Goes nice with baked monkfish if you omit the parmesan.
    Love how you cook, B.Y.C – with care, knowledge, patience, and love.

  3. Fennel raw has been my favourite method. Now I am going to expand my knowledge and cooking techniques … Looking forward to my next shopping expedition.

  4. Thanks, Chef, I will try this as soon as I can buy some fresh fennel. I've had it fresh with an antipasto but never cooked.

  5. I’ve never made fennel, nor even tasted it. I’m looking forward to making this next time I see it at the market!

  9. I love fennel but not easy to find, Sainsbury's have it but it is £5.00 a small bulb so very much a luxury item

  10. Looks lovely, I don’t think I’ve ever seen it in the stores here ❤❤❤🤷‍♀️

  11. Cheers Rik. I first tasted fennel in the 70's and loved it. But have been afraid of how to cook it. Can't wait to try it now.

  14. Never had fennel as thought it was too difficult to prepare!! Now I know it's not !! Another one to try!! Thank you RIK for showing people like myself how to prepare this vegetable!!

  16. I jave never had fennel because Ive heard of it having a licorice taste. I never liked licorice. Is it overpowering? Or mild.

  18. Yum O I think I buy some tomorrow at the store to roast. Been a few years since I made any. Cheers Rik

  19. That looks very appetising Rik, so full of fresh flavours. Thank you chef! 🙌🏼♥️

  20. I love fennel. I just bought some, I generally thinly slice and saute with Italian sausage, then top with a simple cream sauce.

  21. I love anything anise flavoured,I like fennel salad with a lemon vinaigrette. Fennel is a bit hard to find near me.Do you ever cook Kohlrabi?

  22. Never eaten fennel I’m giving it a try this weekend… love all sorts of vegetables…!
    Thanks Master Chef …🫶🏼

  23. Ok, I must have lived under a rock here in the U.S., I've never seen this plant…I grew up using fennel seeds. Didn't realy think about where yhey came from. If you would be willing to include more info about the fennel plant. I would love to learn it from you. I know I can look it up, but the way you dod what you do is fun and educational. Thank you Rik, for teaching me something new.

  26. THANK YOU FOR AWESOME PROGRAM AS ALWAYS 👌
    I NEVER TASTED FENNEL 🤦
    CHEF RIK YOU THE BEST ❤

  27. mmmmmmm….. nice one Our Rik. I'd be tempted to try and make a creamy sauce with those stalks. I've always been cautious about fennel and artichoke because I grew up on a council estate on the outskirts of Liverpool. If you'd have gone into the local greengrocers or supermarket and asked for fennel, artichoke, peppers or even garlic, the reply would have been "Ye wha'?. Sorry, ye majesty, we 'aven't got any foreign stuff." – lol

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