Roasted Fennel with Citrus Breadcrumbs
Sweet roasted fennel gets a lemony, crunchy breadcrumb topping in a 27-minute vegetable side.
Prep: 10 · Cook: 17 · Total: 27 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (87 reviews)
INSPIRED BY
An original vegetable side that balances caramelized fennel with bright citrus and savory crunch.
Story
Casey reaches for fennel when dinner needs a vegetable that feels special without asking for much work. High heat brings out its sweetness, and a shower of citrus breadcrumbs gives every tender wedge a crisp finish. It is a simple side with a little Sunday-dinner polish.
By Casey
Ingredients
- 2 large fennel bulbs, trimmed and cut into wedges
- 2 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs
- 1 clove garlic, finely grated
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- 2 tablespoons grated Parmesan cheese
Instructions
- Heat the oven to 450 F and arrange the fennel wedges on a rimmed baking sheet.
- Toss the fennel with 1 tablespoon olive oil, salt, and pepper, then arrange the wedges cut-side down.
- Roast for 12 minutes until the bottoms are browned and the fennel is nearly tender.
- Meanwhile, warm the remaining oil in a small skillet, add the panko and garlic, and toast for 3 minutes until golden.
- Stir the orange zest, lemon zest, parsley, and Parmesan into the breadcrumbs, then flip the fennel wedges.
- Roast for 5 minutes more, drizzle with lemon juice, and scatter the citrus breadcrumbs over the hot fennel.
Chef Tips
- Choose fennel bulbs that feel heavy and firm with fresh fronds.
- Leave the wedges intact so their centers steam while the edges brown.
- Toast the breadcrumbs until golden, since they only warm briefly on the fennel.
- For a dairy-free finish, replace Parmesan with 1 tablespoon nutritional yeast.
Cook's Notes
- Cut wedges through the core.
- Roast cut-side down first.
- Toast breadcrumbs separately.
- Add lemon juice just before serving.