Stuffed Roasted Fennel with Bacon and Parmesan

Roasting vegetables caramelizes their natural sugars and brings out a deep, sweet flavor you just can't get from any other cooking method. Fennel is a perfect candidate for this transformation.

This recipe for Stuffed Roasted Fennel takes a beautiful, aromatic bulb and turns it into a stunning side dish. We slice it, stuff it with a savory mix of crispy bacon, nutty parmesan, and crunchy panko crumbs, then roast it until it's tender, golden, and irresistibly delicious. It's an elegant yet simple way to elevate your dinner table.

Prep Time: 15 minutes |

Cook Time: 40 minutes |

Total Time: 55 minutes

Serves: 4 as a side dish

Ingredients

• 2 large fennel bulbs

• 2 rashers bacon, finely chopped

• ⅓ cup panko breadcrumbs

• ¼ cup grated parmesan cheese

• 1 tablespoon butter

• Olive oil, for drizzling

• Freshly cracked black pepper

  
  

Instructions

1. Prepare the Fennel: Rinse the fennel bulbs under cold water and pat them completely dry. Slice each bulb in half, through the root. Lay the halves cut-side down. Using a sharp knife, carefully remove just a small wedge of the tough core at the base—be sure not to remove it all, as the core is essential for holding the layers together during cooking. Trim off most of the fronds, reserving a small handful of the delicate green fronds for garnish.

2. Create the Slits: Place each fennel half flat-side down on your cutting board. Make 4-5 slits (about 1 cm apart) from the top of the bulb down towards the core. Be careful not to cut all the way through; the core should keep the bulb intact.

3. Preheat and Prep: Preheat your oven to 180°C. Line a baking tray with parchment paper and place the scored fennel halves on it.

4. Make the Stuffing: Melt the tablespoon of butter. In a small bowl, combine the finely chopped bacon, panko crumbs, grated parmesan, and melted butter. Mix until the ingredients are well combined.

5. Stuff the Fennel: Gently pry open the slits in each fennel half. Using a teaspoon, carefully stuff the bacon and parmesan mixture into each slit. Any leftover stuffing can be generously sprinkled over the top of the bulbs. See below.

6. Season and Roast: Drizzle the stuffed fennel halves with a little olive oil and season very generously with freshly cracked black pepper. Place the tray in the preheated oven and roast for approximately 40 minutes, or until the fennel is tender (can be easily pierced with a fork) and the topping is deeply golden and crispy.

7. Serve: Transfer the roasted fennel to a serving platter. Garnish with the reserved fresh fennel fronds. Serve immediately while hot.

   
   

Chef's Notes

• Core is Key: Leaving most of the core intact is non-negotiable! It acts as the anchor, keeping your beautifully stuffed fennel layers from falling apart during cooking.

• Size Matters: Cooking time can vary depending on the size of your fennel bulbs. Begin checking for tenderness around the 35-minute mark.

• Make it Vegetarian: Simply omit the bacon and use a tablespoon of olive oil instead of butter for the stuffing mix. You may want to add a pinch of smoked paprika for a hint of smoky flavor.

• Serving Suggestion: This dish pairs wonderfully with pork, roasted chicken, grilled fish, or a hearty steak.