Roasted fennel and carrot with Parmesan

Soviet children didn’t like the smell of anise, it was in cough syrup with a terrible taste. I have long hesitated to try fresh fennel. Once I saw it roasted in Whole Foods and tried a little bit. When fennel is cooked, it leaves only a slight aftertaste of anis. So, I tried it at home, recipe adapted from Teri’s Kitchen. Very bright and tasty dish.


2 large fennel bulbs with fronds
1 large clove garlic, thinly sliced
1 medium carrot or handful of baby-carrots
Salt and pepper to taste
2 tablespoons freshly grated Parmesan cheese, plus more for serving
About 1 tablespoon olive oil

Preheat oven to 375° F. Spray or rub a 9×9, or similar size shallow-sided baking dish with olive oil.

To prepare the fennel, first cut the stems off the top of the bulbs and set aside. Cut a thin slice off of the root end of the bulbs and discard. Cut the fennel in half vertically through the flatter side of the bulb. Cut each half into about 1/3-inch thick slices. Lay the slices into the prepared pan, overlapping slightly as needed. Add sliced carrot.

Sprinkle with the garlic, salt and pepper. Drizzle all over with the olive oil. Bake until the fennel is very tender, about 30 minutes.

Grate a little Parmesan cheese on top, along with the chopped fennel fronds.

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