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.


  • 3 fennel bulbs

  • 1 tablespoon softened butter

  • Coarse salt and ground pepper

  • 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.

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