Oven Braised Fennel with Orange and Parmesan

If you’re on the fence about fennel because of its reputation for a black licorice-like flavor, you’re not alone—I used to feel the same! But fennel has surprised me, becoming one of my favorite vegetables.

When used fresh, it’s crisp and refreshing in salads, but the magic happens when it’s braised, roasted, or baked. The flavor transforms into something rich, mellow, and slightly sweet. This recipe is my go-to way to bring out fennel’s best qualities, combining the subtle citrus of orange with the umami depth of Parmesan.

Even picky eaters in my family love this dish, and it’s often a revelation for guests unfamiliar with fennel’s versatility. It’s a simple yet elegant side that pairs beautifully with almost any main course.

Why You’ll Love This Recipe

• Unexpectedly Delicious: Even if you’re unsure about fennel, this dish will change your mind with its mellow, caramelized flavors.

• Elegant and Simple: With minimal ingredients and easy steps, this recipe delivers a side dish that feels gourmet without the fuss.

• Versatile Pairing: Perfect alongside roasted chicken, fish, or a hearty vegetarian main.

• Crowd-Pleaser: The citrusy brightness of orange and savory Parmesan appeal to a wide range of tastes—even fennel skeptics love it!

Ingredients:

• 3 bulbs fennel, cleaned and sliced into ½-inch segments

• Zest of 1 orange

• Juice of 1 orange

• 1 cup dry white wine

• 1 tbsp bacon fat or olive oil

• 2 tbsp butter

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp smoked paprika

• ½ cup grated Parmesan

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Add the butter and bacon fat (or olive oil) to a baking dish and place it in the oven for about 5 minutes to melt.

3. Remove the dish from the oven and carefully layer the sliced fennel, ensuring as much surface area as possible touches the bottom of the dish.

4. Sprinkle with salt, black pepper, and smoked paprika. Return the dish to the oven and bake for 15 minutes.

5. Reduce the oven temperature to 375°F (190°C). Flip the fennel slices, pour in the white wine and orange juice, and bake for another 20 minutes.

6. Sprinkle the Parmesan evenly over the fennel and return to the oven for 10 more minutes, or until the fennel is tender but not mushy. Aim for an al dente texture.

 Serve warm and enjoy! Bon Appetit!

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