Roasted Fennel with Garlic, Lemon & Parmesan

A simple, elegant dish that turns our farm-fresh fennel into golden, tender slices bursting with flavor. Perfect as a side or light main with crusty bread.

🌱 From the Field

Our fennel bulbs are crisp, juicy, and fragrant — grown slowly under organic soil, kissed by the Okanagan sun. This recipe is one of our favorite ways to show off fennel’s naturally sweet and delicate flavor.

🧺 Ingredients (serves 4)

  • 2 medium fennel bulbs (with fronds if possible)

  • 2 tablespoons olive oil

  • 2 cloves garlic, finely chopped

  • Zest of 1 lemon

  • Juice of ½ lemon

  • ¼ teaspoon sea salt

  • ¼ teaspoon black pepper

  • ¼ cup grated Parmesan cheese (or dairy-free alternative)

🔥 Instructions

  1. Preheat oven to 400°F (200°C).

  2. Prepare the fennel: Trim off the stalks and fronds. (Save some fronds for garnish.) Slice the bulbs into wedges, about ½-inch thick.

  3. Toss to coat: In a bowl, mix fennel slices with olive oil, garlic, lemon zest, salt, and pepper.

  4. Roast: Spread fennel in a single layer on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until edges are golden and fennel is tender.

  5. Add cheese: Sprinkle Parmesan over the fennel and roast for 5 more minutes until melted and bubbling.

  6. Finish with a squeeze of lemon juice and a few chopped fennel fronds for color.

🌾 Farmer’s Tip:

Young fennel fronds taste like fresh dill and make a beautiful garnish. You can also steep them in hot water for a soothing digestive tea.

🍽️ Serving Ideas:

  • Serve warm as a side with roasted chicken or fish.

  • Or turn it into a fennel crostini: pile it on toasted sourdough with a smear of ricotta or hummus.

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