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Baked Fennel with Parmesan and Thyme


Serve this savory side dish inspired by France's Provence region with baked eggs or roasted chicken, pork, or fish.

  • Servings: 6
  • Yield:

Source: Everyday Food, March 2010


  • 3 fennel bulbs
  • 1 tablespoon softened butter
  • Coarse salt and ground pepper
  • 1/3 cup grated Parmesan
  • 4 sprigs thyme


  1. Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.

Reviews Add a comment

  • Zhinka
    6 AUG, 2015
    Made this, it came out very well, I did cook it at a lower temp because my fennel was very young and small and I did not want to burn it, other then that I made it according to recipe and I will definitely make again.
  • tricksiecat81
    3 MAY, 2015
    I don't have a review, but I do request that if you're going to rate this dish, at least say why! I was going to make it, I saw the three stars and I'm wondering what the issue was. An explanation would have been good.