Italian · Keto
Baked Fennel with Parmesan
Keto-friendly Baked fennel with Parmesan recipe. Featuring fennel and Parmesan as the star ingredients from Italian cuisine.
Halal-friendly Vegetarian Hard
- Prep
- 16 min
- Cook
- 36 min
- Total
- 52 min
- Serves
- 3
4g Net carbs
12g Protein
27g Fat
323 Calories
Per serving
Ingredients
- 1 tsp fennel
- 80 g Parmesan
- 2 tbsp olive oil
- 3 cloves garlic
- 1 (juiced) lemon
Method
- Preheat the oven to 200°C (400°F) to prepare for baking.
- Trim and slice the fennel into wedges, then arrange them in a single layer in a baking dish.
- Drizzle the olive oil and lemon juice evenly over the fennel wedges, ensuring they are well coated.
- Mince the garlic and scatter it over the fennel, then season lightly before placing the dish in the preheated oven.
- Bake for approximately 25 minutes until the fennel is tender and beginning to caramelize at the edges.
- Remove the dish from the oven, sprinkle the 80 g of Parmesan evenly over the fennel, and return to the oven for a final 11 minutes until the cheese is golden and bubbling.
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