Baked Fennel with Parmesan and Thyme

More sharing options

Share on Twitter

3.8 of 5 (4)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 69.1

Total Fat: 2.7 g
Cholesterol: 4.4 mg
Sodium: 179.2 mg
Total Carbs: 8.7 g
Dietary Fiber: 3.6 g
Protein: 3.8 g

View full nutritional breakdown of Baked Fennel with Parmesan and Thyme calories by ingredient

Introduction

Originally from Martha Stewart Originally from Martha Stewart

Minutes to Prepare: 20

Minutes to Cook: 20

Number of Servings: 6

Ingredients

3 fennel bulbs

1 tablespoon Brummel& Brown (Martha used butter) (your choice)

Coarse salt and ground pepper

1/3 cup grated Parmesan

4 sprigs thyme

Directions

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

Serving Size: 1 half bulb

Number of Servings: 6

Recipe submitted by SparkPeople user BBAKER77.