Roasted fennel with vegan parmesan

Slices of vegan parmesan coated fennel on blue plate with spaghetti and mushrooms.

5 from 2 votes

Roasted fennel with vegan parmesan

Fennel becomes beautifully tender and succulent when roasted in the oven. With a sprinkling of vegan parmesan on top, this is a delicious side dish you'll want to make again and again. Serve with pasta or your favorite Italian-inspired main course.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Italian, Vegan

Keyword: easy side dish, roasted vegetable

Servings: people

Calories: 146kcal

Author: Cadry Nelson

Ingredients

1 fennel bulb
1 Tablespoon avocado oil plus more if needed
2 to 3 Tablespoons vegan parmesan cheese
Pinch of salt

Instructions

Preheat oven to 410 degrees. If you like, line a rimmed baking sheet with parchment paper. (If your baking sheet is very non-stick, you can skip this step.)
Cut the root end off the bottom of the fennel bulb. Then cut off the top with fronds. (If you like, reserve and finely chop some of the fronds to use as garnish.)
Stand the fennel bulb on its end, and cut it into thin slices, about ⅛ to ¼ inches thick.
Put the sliced fennel on the baking sheet. Toss with avocado oil and make sure all of the slices are evenly coated. (Add more oil, if necessary.)
Spread the fennel slices across the baking sheet, being careful not to overcrowd. (If it's overcrowded, the fennel will steam instead of roast. If necessary, use a second baking sheet.) Sprinkle the fennel with salt.
Put the baking sheet in the oven, and roast the fennel for 13 to 15 minutes, until browned on one side.
Once the fennel has browned on one side, flip the slices over, and generously cover each slice with vegan parmesan cheese. (You'll need 2 to 3 Tablespoons in total, depending on the size of the bulb.) Put the fennel bake in the oven and bake 5 more minutes.
Remove from oven and transfer the roasted fennel to a serving plate. If you like, add a few more dashes of vegan parmesan cheese and garnish with reserved chopped fennel fronds before serving.

Notes

If you'd like to double this recipe, use a second baking sheet. If the fennel is overcrowded, it will steam instead of roast.

Leftovers will keep in a covered container in the refrigerator for about four days.

You can reheat in the microwave, or use the air fryer (my preferred method). To reheat in the air fryer, put any leftover fennel slices into a small oven-safe baking dish. If you like, sprinkle on a few more dashes of vegan parmesan cheese to refresh it. Air fry at 370 degrees until warm and crispy on top. (Timing will vary, depending on how much you are trying to reheat. Start checking at about 4 minutes.)

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