Baked Fennel with Parmesan and Thyme

Baked Fennel with Parmesan and Thyme

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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
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Introduction

Originally from Martha Stewart Originally from Martha Stewart
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.

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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    This is my first experience with fennel. I tasted it after I boiled it and was pretty sure I wouldn't like it but it was delicious after baked with the margarine,thyme and parmesan. I just bought a thyme plant so I tripled the thyme and was glad I did. - 3/29/15

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  • Incredible!
    1 of 1 people found this review helpful
    easy to prepare and very delicious - 3/30/18

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  • Thanks - going to try this one this weekend - 10/29/19

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  • Love fennel. Used butter, though, not Brummel & Brown. Really nice. - 4/1/19

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  • Interesting - 2/16/19

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  • I used butter, never heard of Brummel and Brown. Delicious! - 1/28/19

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  • 0 of 1 people found this review helpful
    I have never had fennel before - 10/24/18

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  • Sounds like a nice side dish. - 12/9/17

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