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Roasted Fennel Parmigiano with Virgin Olive Oil, Dill, and Lemon

by Metabolic Meals

by Metabolic Meals

Updated Dec 18, 2023

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Vegetarians and Carnivores alike will love this dish for its healthy and flavorful qualities. Fennel’s natural licorice flavor mellows and is complimented beautifully by roasting it in the oven with olive oil, dill, and fresh squeezed lemon. Freshly shaved Parmigiano cheese adds the final tasty touch. This recipe makes a perfect side-dish for any protein, and can also be used a main course for a vegetarian entrée.
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Ingredients- Serves 2

  • 1 each Organic Fennel Bulb
  • 2 tablespoon cold-pressed virgin olive oil
  • 1 organic lemon, freshly squeezed
  • 1 tablespoon chopped fresh dill
  • 1 oz fresh shaved Parmigiano cheese
  • Sea salt and cracked black pepper to taste

fennel-body-2Preparation

  1. Pre-heat oven to 375 degrees.
  2. Cut the tops off the fennel bulb. Discard, or use to make a cream of fennel soup.
  3. Lay them flat on a baking sheet tray.
  4. Drizzle them with olive oil, salt, pepper, lemon juice, and dill.
  5. Place in oven for 15-20 minutes (until golden brown and al dente)
  6. Shave Parmigiano cheese over the fennel and serve immediately.

Nutrition Facts*

Calories 163
Total Fat 11g
Carbohydrates 10g
Protein 6g
Servings Per Recipe 2

* Nutrition Facts are based on 1 serving.

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Photographer: Carmen Troesser

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