Crispy Roasted Fennel

Sprinkle this cheesy herbed breadcrumb mixture over fennel and roast until crispy.
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crispy roasted fennel topped with breadcrumbs and served with lemon wedges

Recipe by Rochelle Palermo

Start to Finish: 30 minutes

Servings: 4 to 6


  • 1 cup grated Parmesan

  • 1 cup panko breadcrumbs

  • 3 tbsp. chopped fresh flat-leaf parsley

  • 3 cloves garlic, finely chopped

  • 4 large fennel bulbs, each cut lengthwise into 4 slices

  • 4 tbsp. olive oil

  • Lemon wedges, for serving


In medium bowl, mix first 4 ingredients. On baking sheet, arrange fennel in single layer. Drizzle with 2 tbsp. oil; season. Sprinkle with panko mixture. Drizzle with remaining 2 tbsp. oil. Bake at 425° until fennel is tender, about 25 minutes. Serve with lemon wedges.