Roasted Fennel with Parmigiano Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fennel wedges roasted until caramelized and sweet, topped with Parmigiano cheese. The cooking mellows the licorice flavor. A sophisticated side for roasted meat or fish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 6- 3 fennel bulbs
- 4 tablespoons extra virgin olive oil
- 2 tablespoons finely chopped fresh herbs (like oregano, (thyme, and fennel fronds))
- 1 lemon, (zested)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 to 1/2 cup freshly grated parmesan
- A few drops good
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 548mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 408mg
- Calcium
- 125mg
- Iron
- 0.06mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 548MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.