Baked Fennel with Tomatoes, Olives and Parmesan

• fennel bulbs (trimmed and cut lengthwise into wedges, keeping the core intact) 2 medium
• extra-virgin olive oil 2 tbsp
• cherry tomatoes (halved) 2 cups
• Kalamata olives (pitted and halved) 0.33 cup
• garlic (thinly sliced) 3 cloves
• dried oregano 1 tsp
• salt (or to taste) 0.25 tsp
• black pepper (freshly ground) 0.25 tsp
• Parmesan cheese (finely grated) 0.5 cup
• lemon juice (freshly squeezed) Optional 1 tbsp
• fresh parsley (chopped) Optional 2 tbsp

Let's cook

Step-by-step instructions

01

Step 1

Preheat the oven to 400°F (200°C).

02

Step 2

Trim the fennel bulbs, remove any tough outer layers, and cut each bulb lengthwise into 4 to 6 wedges, keeping the core attached so the wedges hold together.

03

Step 3

Place the fennel wedges in a large baking dish. Add the olive oil, garlic, oregano, salt, and black pepper. Toss to coat.

04

Step 4

Scatter the cherry tomatoes and Kalamata olives around the fennel. Arrange the vegetables in a mostly single layer.

05

Step 5

Bake uncovered for 25 minutes, turning the fennel wedges carefully halfway through.

06

Step 6

Remove the dish from the oven and sprinkle the Parmesan evenly over the vegetables.

07

Step 7

Return the dish to the oven and bake for another 8 to 10 minutes, until the fennel is fork-tender, the tomatoes have softened, and the cheese is lightly golden.

08

Step 8

Drizzle with the optional lemon juice and scatter the fresh parsley over the top before serving.

09

Step 9

Spoon the roasted tomatoes, olives, and pan juices over the fennel and serve warm.

Kitchen notes